Mushrooms au Gratin (Grzyby au Gratin)
(This recipe comes from an old Polish Cookbook that belonged to my mother-in-law, who was second-generation Polish)



1 pound mushrooms of even size

4 tablespoons butter

1/2 medium onion, minced

salt and pepper

1 cup sour cream blended with 1 teaspoon flour

grated Parmesan

bread crumbs for topping



Wash and clean mushrooms. Saute in half the butter, with the onion and seasoning, tightly covered, until transparent, about 10 minutes.

Arrange in oven-proof gratin dish, cover with sour cream with the flour blended into it, and sprinkle generously with grated Parmesan, then with bread crumbs, and top with remaining butter.

Brown under broiler or in very hot oven for a few minutes.

Sandy's Note: When I fix these, I add a little garlic powder, and a dash of soy sauce.

Serves 4