1 lb. fresh mushrooms
2 tbsp. butter
1/3 c. sour cream
1/4 tsp. salt
Dash of pepper
1 tsp. flour
1/4 c. finely chopped parsley
1/2 c. Swiss cheese, grated

Slice mushrooms 1/4 inch thick. Saute in butter until brown. Cover and cook 2 minutes. Blend sour cream, flour, salt and pepper until smooth. Stir into mushrooms and heat to boiling. Pour into shallow casserole and sprinkle with parsley and Swiss cheese. Bake uncovered at 425 degrees until cheese melts (about 10 minutes).

Also great in crepes, served as a side dish with ham or sausage or mixed into scrambled eggs.