2 lbs. large fresh mushrooms
2/3 c. butter
1 med. onion, finely chopped
1/2 lb. smoked ham, finely diced
1 tbsp. flour
1/3 c. dry sherry
1/2 c. heavy cream
1/4 c. parsley, finely chopped
Black pepper to taste
1/2 c. sour cream
Paprika, if desired

Wash mushrooms but do not soak. Carefully remove stems. Chop stems finely and set aside. In large skillet, melt butter, add mushroom caps and cook over medium heat until lightly browned but not cooked through. Remove mushroom caps to plate and let drain, saving the juice. Continue until all the caps are cooked. Return mushroom juice to skillet; add onion and cook until transparent, about 4 to 5 minutes. Add ham and mushroom stems, cook until fairly dry, stirring often. Sprinkle flour over mixture, stirring well. Add sherry and stir in, add cream and cook, stirring, until mixture thickens, about 3 to 5 minutes. Remove from heat and add parsley and pepper. Heap mixture in mushroom caps and dot each cap with a dollop of sour cream. Sprinkle wit paprika, if desired. Before serving, place in 400 degree oven for 10 to 15 minutes, until hot. Serve at once. Makes about 36 mushrooms. These can be made up ahead of time, refrigerated, then baked just before serving.