Δοκιμασμένη και πολύ πετυχημένη!
750 g mushrooms sliced
1 onion, chopped
175 g butter
2 tbsp flour
1/4 litre soured cream (εγώ έβαλα γιαούρτι)
1/4 litre double cream
1/2 tsp grated nutmeg
salt and pepper
4 tbsp chopped parsley
15 g fresh white breadcrumbs
Place the sliced mushrooms and onion in a heavy skillet without any fat. Cover the skillet and allow the vegetables to steam in their own juices over a medium heat for about 15 to 20 minutes until they almost stick to the pan. Add 125 g of butter. When it has melted, stir in the flour. Cook, stirring, for about 5 minutes over a very low heat. Blend in the soured cream and the double cream. Season with nutmeg, salt and pepper. Continue to cook, uncovered, until the mixture has thickened. Stir in the parsley.
Pour the mixture into a buttered, shallow casserole. Sauté the breadcrumbs in the remaining butter until lightly coloured and sprinkle them on top. Bake in a moderate oven, 180o C, until the mixture has set and the breadcrumbs have browned a little more.