12 oz. fresh mushrooms, sliced
2 tbsp. butter
2 tbsp. flour
1/2 c. sour cream
2 tsp. dried onion soup mix
1/2 c. grated cheese (Parmesan)

Sauté mushrooms in butter. Stir in flour. When mushrooms are golden and tender, remove from heat. Stir in sour cream and dry onion soup. Sprinkle with grated cheese.

Bake at 350°F about 20 to 25 minutes. Can be made the day before. This is good served on Toasted Batard Bread.

To make Toasted Batard Bread: Spread 1/4-inch thick slices of bread with a mixture of 1/3 cup olive oil and 1 to 2 teaspoons minced garlic. Use pastry brush to spread.

Bake at 400°F about 5 to 7 minutes, until golden brown.