"I found this recipe in a cookbook titled "Soupcon" from the Junior League of Chicago. Most of the recipes are 'elegant' and perfect for a fancy dinner.
1 1/2 lbs
fresh mushrooms, sliced
salt and pepper
fresh parsley, minced
Saute muchrooms in the 1/2 cup butter until lightly browned.
Add the onion and cook until soft. Stir in the flour and cook until thick, stirring constantly. Add sour cream and whipping cream and stir well. Pour into a buttered casserole dish. Combine the melted butter and breadcrumbs and sprinkle over the casserole. Bake at 325* for 35 minutes or until lightly browned and bubbly.