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This is a very old recipe... but also very tasty!
I got the original recipe from a First Ed. Fannie Farmer Cook Book I bought at a yard sale~!
(I changed Mushrooms to Baby Bella Mushrooms, my only change)
I'm surprised it doesn't use Lard as an ingredient, as a lot of the recipes in that book do...

[color:"blue"]Mushrooms Newburg[/color]

1 Lb. Fresh Baby Bella Mushrooms
1/4 cup melted butter
1/2 cup dry Sherry
3 cups Cream Sauce (recipe below)
1/2 cup blanched slivered almonds

Wash mushrooms, drain.
Simmer 10 minutes in small amount of salted water.
Slice and toss with melted butter.
Stir Sherry into Cream sauce.
Pour layer of sauce in a 1 1/2 qt. casserole, add layer of mushrooms, top with almonds.
Repeat layers ending up with a layer of cream sauce and sprinkling of almonds.
Bake in a moderate 350 degree oven for 30 minutes.

[color:"blue"]Cream Sauce[/color]

Melt 6 tbsp butter in saucepan, stir in 6 tbsp flour to make a light colored roux. not a browned roux.
Add 1 1/2 cups chicken broth, 1 cup light cream and 1 cup white dinner wine, and S&P to taste.
Cook, stirring occasionally, until thickened...