|Fresh mushrooms||1 1⁄2 Pound, quartered|
|Beef-flavored bouillon cube||1|
|Hot water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Breadcrumbs||1⁄4 Cup (4 tbs), dry|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
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.