Saute mushrooms in 1 tablespoon butter in a large skillet over medium heat 8 to 10 minutes.
Dissolve bouillon cube in hot water, and set aside.
Melt 1/4 cup butter in a small saucepan; add flour, and stir until smooth.
Blend in pepper, whipping cream, and bouillon.
Stir into mushrooms; pour mixture into a greased 1-quart casserole.
Top with breadcrumbs and cheese.
Bake, uncovered, at 350Â° for 30 minutes.