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Wash and peel the mushrooms. Place in a 3 quart casserole and pour enough wine to not cover them. Add the bay leaf, salt, and pepper. Cook until the mushrooms are done, about 10 minutes. Remove mushrooms and reduce the liquid over high heat to half the original quantity. Pour out and reserve. Melt the butter in  the casserole and stir in flour smoothly. Add reduced liquid and stir constantly until thickened. Add mushrooms and truffle slices, if desired. Sprinkle with parsley and serve. Serves 4