Ingredients
2 pounds sliced fresh mushrooms1/4 cup butter, cubed1/2 cup white wine or chicken broth2 tablespoons all-purpose flour2/3 cup sour cream1 teaspoon pepper1/4 teaspoon ground nutmeg1 cup shredded Gruyere or Swiss cheese2 tablespoons minced fresh parsley
Preparation
In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.
