1 lb. fresh button mushrooms
1/4 c. butter
2 tbsp. shallots or green onions, minced
Dash of salt
1 tsp. paprika
1 tbsp. flour
1/4 c. dry vermouth
1 c. sour cream

Over very low heat, saute the mushrooms and onion in the 1/4 cup butter. Cook until onion is lightly brown and mushrooms are tender. Add the salt and paprika. Sprinkle the flour over the mushroom mixture and cook 1 minute longer. Add the wine; continue cooking and add the sour cream, keeping the flame low. Heat through but do not boil. Serve immediately.

Serves 2 to 4.