• 1 pound mushrooms, sliced
• 3 tablespoons flour
• ¾ cup chicken broth
• 1 tablespoon parsley
• Salt
• ¼ cup heavy cream
• 1 tablespoon sherry (optional)
• 2 tablespoons Gruyère or Emmenthaler cheese, grated

Sauté mushrooms in butter. Dissolve flour in chicken broth, and add mixture to mushrooms. Add seasonings and salt; cook 5 minutes. Stir in cream (and sherry), and cook for and additional 5 minutes. Pour into baking dish and top with cheese; place under broiler until top begins to brown and bubble. Serve immediately.

Note: you also can use this as a filling for vol-au-vent shells or brioches. Spoon the mushroom mixture (with cheese mixed in) into the pastry shell, then bake at 350 degrees for 15 minutes.