Ingredients:
3 tablespoons butter
3 lbs assorted mushrooms, cleaned, stemmed, sliced
1 tablespoon flour
1/3 cup sour cream ( or creme fraiche)
salt
black pepper, freshly ground
8 ounces emmenthaler cheese, grated ( makes 2 cups)
Directions:
Preheat your broiler.
Melt half the butter in a large skillet over medium high heat.
Meanwhile, toss mushrooms and flour together in a large bowl.
Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, 3 to 4 minutes.
Move the mushroom to a medium bowl and repeat the process with remaining butter and mushrooms.
Return the skillet to medium low heat.
Add mushrooms and any accumulated juices and sour cream, stir to mix, and cook until hot, 2 to 3 minutes.
Season to taste with salt and pepper.
Transfer mushroom mixture to a 4 cup heatproof baking dish or pan and evenly sprinkle top with cheese.
Broil casserole until cheese is melted and lightly browned and bubbling on top.
Serve immediately. Enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 45 min.