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1. Preheat the oven to 350°F. Remove the caps ftom 12 to 16 of the mushrooms and slice all the stems and the rest of the caps. In a 6- to 8-inch enameled or stainless-steel skillet, melt 2 tablespoons of the butter with 1 tablespoon of the oil over moderate heat.
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2. Toss the whole mushtoom caps in the hot fat for 1 or 2 minutes or until lightly browned, then set them aside in the skillet. In an 8- to 10-inch enameled or stainless-steel skillet, melt 2 tablespoons butter with 1 tablespoon oil over moderate heat.
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3. Add the sliced mushrooms and cook them, stirring constantly, for 2 minutes. Stir in the shallots, and cook for 1 minute. Then stir in the lemon juice. Butter a shallow flameproof baking-and-serving dish large enough to hold the fillets in one layer.
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4. Lay the fillets in it side by side, folding them in half if they are less than ¼ inch thick. Salt and pepper the fillets and spread with the mushroom-shallot mixture. Pour in the wine and enough water to come barely to the top of the fish.
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5. Bring to a slow simmer on top of the stove, cover with buttered wax paper, and then cook on the middle shelf of the oven for 8 to 10 minutes or until the fillets are just firm to the touch.
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6. Remove from the oven and discard the wax paper. With a bulb baster, draw up all the liquid from the dish and strain it into a 1½ - to 2-quart saucepan. Set the baking dish aside, lightly covered to keep the fish warm. Boil the poaching liquid over high heat until it has reduced to 1 cup.
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7. SAUCE CREME: In a heavy 2- to 3-quart saucepan, melt 4 tablespoons of butter over moderate heat. When the foam subsides, remove from the heat and stir in the flour. Return to low heat and cook, stirring, for a minute or two. Remove from the heat and slowly add the reduced poaching liquid, whisking constantly.
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8. Return to high heat and cook, stirring with a whisk, until the sauce comes to a boil. It will be very thick. Whisk in ½ cup of cream and bring to a simmer again, stirring. Then thin it gradually with more cream added by spoonfuls until the sauce coats the spoon with a creamy layer. Season with lemon juice, salt and white pepper.
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9. Just before serving, reheat the mushroom caps. Draw off with a bulb baster any juices that have accumulated in the baking dish. Remove the sauce from the heat and, by tablespoons, beat in as much of the soft butter as you wish. Spoon the sauce over the fish and arrange the mushroom caps on top. Serve at once.
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