1 lb. whole mushrooms
2 beef bouillon cubes (or 2 tsp. soup base)
1/2 c. hot water (if using cube)
1/2 stick butter
2 tbsp. flour
1/2 c. heavy cream
1/8 tsp. salt
Dash of pepper
Pepperidge Farm bread crumbs
1/2 to 1 c. Parmesan cheese (or grated Mozzarella cheese)

Saute mushrooms in butter. In saucepan, melt butter. Blend with flour; add cream, salt, pepper, and beef broth. Cook over low heat until thickened. Add mushrooms. Pour mixture into buttered casserole. Top with bread crumbs. Bake at 350 degrees for 20 minutes. Add cheese and bake 10 additional minutes.