Cut the mushrooms in slices or cubes of whatever size that you like.

Place the olive oil in a pot and sauté the mushrooms with the spring onions and the dry onion for 10 minutes.

Then sprinkle the flour over the mushrooms, mixing well

Then add the tepid milk still stirring.

Add the two cups of water, stir and let it boil for a couple of minutes. Towards the end add the salt, the nutmeg and the pepper. Leave it over slow heat for 5-10’ stirring occasionally.