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1 lb. fresh mushrooms, cleaned and sliced 1 T. butter 1/3 cup sour cream 1 t. flour 1/4 cup chopped parsley 1/2 cup grated Swiss cheese
Saute mushrooms, covered, in butter for 2 minutes. Blend sour cream with flour, salt and pepper to taste. Stir into mushrooms, cooking until mixture boils. Pour into shallow casserole and sprinkle with Swiss cheese and parsley. Bake at 425 for 10 minutes. Source: Come Into the Kitchen