1 lb. small whole mushrooms
6 tbsp. butter
2 beef bouillon cubes
1/2 c. hot water
2 tbsp. flour
1/2 c. half and half
1/2 tsp. salt
dash of pepper
1/2 to 1 c. grated Parmesan cheese
1/2 c. bread crumbs

Sauté mushrooms in 2 tablespoons of butter; transfer to greased 9-inch square baking dish. Dissolve bouillon cubes in hot water. In a saucepan, melt remaining 4 tablespoons butter; blend in flour. Slowly add half and half, salt, pepper and bouillon, cooking until smooth. Pour over mushrooms. Mix cheese and crumbs; spread over mushrooms.

Bake at 350°F for 30 minutes.

Serves 4 to 6.