2 chicken bouillon cubes
1/4 c. hot water
1 lb. fresh mushrooms
2 tbsp. flour
1/2 c. cream
1/2 tsp. salt
Pepper
1/2 c. fine bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. butter

Dissolve bouillon cubes in water in a small saucepan; cool. Wipe and slice mushrooms into a 2 quart casserole. Stir flour into bouillon until smooth. Add cream, salt and pepper. Cook until thickened over low heat. Pour over mushrooms.

Mix crumbs and cheese. Sprinkle over the top. Dot with butter and bake in a 350 degree oven for 30 minutes. Serves 4.