Wipe mushrooms with a damp cloth and remove stems.

Melt butter in a pan over medium heat.

Add mushrooms, sliced celery, onion juice, and paprika to the pan.

Cover the pan and simmer until mushrooms are tender, about 15 minutes.

Stir in flour and cook for 1 minute.

Add hot medium cream and cook until slightly thickened.

Stir in fresh orange juice, grated orange rind, and white grape juice (or sherry wine).

Season to taste with salt, pepper, cayenne, and ground nutmeg.

Serve hot in individual dishes, on toast, or in croustades.