1 lb. fresh mushrooms, fairly large
2 tbsp. butter
1/3 c. sour cream
1/4 tsp. salt
Dash of pepper
1 tbsp. flour
1/4 c. chopped parsley
1/2 c. shredded Swiss cheese, (yummy)

Slice mushrooms lengthwise through stems. Make a slice about 1/4 inch thick. In pan, heat butter, saute mushrooms and stir until lightly browned and cover for 2 minutes while they release juices.

Blend sour cream with salt, pepper, and flour until smooth. Stir this into mushroom mixture and heat stirring until blended and beginning to boil and thicken. Sprinkle with parsley and cheese. Here you may refrigerate if you wish before heating in oven at 425 degrees about 10 minutes until cheese melts and mushrooms are heated.