1. Clean the mushrooms and cut them into thick slices; finely chop the onion.
2. Heat the butter well in a wide pan and fry the mushrooms in batches over high heat until golden - too many at once makes them release liquid and stew.
3. Set the mushrooms aside and sweat the onion in the pan until translucent.
4. Return the mushrooms, pour in the cream and simmer for 3-4 minutes until the sauce thickens slightly.
5. Season with salt, pepper, nutmeg and a little lemon juice.
6. Sprinkle generously with parsley and serve with schnitzel, spätzle or bread dumplings.
Tip: Salt the mushrooms only at the end - that way they don't release their juices too early.
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