|Fresh mushrooms||1 Pound, sliced|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Parsley||2 Tablespoon, minced|
|Butter||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Add mushrooms, garlic, parsley, salt, and pep per to hot butter in a skillet.
Cook, stirring occasionally, until mushrooms are tender and lightly browned.
Add to the skillet a mixture of sour cream and flour.
Stir and cook about 5 minutes, or until sauce is slightly thicker and thoroughly heated (do not boil).
Serve on croutons or toast points.