1 lb. fresh mushrooms
2 tbsp. butter
1/3 c. sour cream
1/4 tsp. salt
Dash pepper
1 tsp. flour
1/4 c. finely chopped parsley
1/2 c. shredded Swiss cheese (2 oz.)

Slice mushrooms lengthwise through stems into 1/4" thick slices.

In large frying pan, heat butter, saute mushrooms until slightly browned, stirring. Cover pan for about 2 minutes until mushrooms exude juices. Blend sour cream, salt, pepper and flour until smooth. Stir into mushroom mix and heat until blended and starting to boil. Remove from heat, add parsley and pour into shallow rimmed pan or plate. Sprinkle cheese on top.

Refrigerate (if you're terribly organized that day). Bake, uncovered at 425 degrees about 30 minutes until bubbly and cheese is beginning to brown. Serves 4. (When removed from oven, let stand 5 minutes or so before serving.) Great with roast beef.