Ingredients
2 tb unsalted butter
1 pound mushrooms (any kind), cleaned, trimmed, and cut into quarters or sixths, depending on their size
1 small garlic clove, minced
2 tb thinly sliced fresh chives
1/2 c sour cream
3 tb chopped fresh parsley
Salt and freshly ground pepper
3/4 c grated cheese

Method – the procedure
Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and sauté, stirring, until most of the liquid they release has evaporated and the mushrooms are nicely browned, about 10 minutes. Stir in the chives and remove from the heat.
Preheat the oven to 425 degrees F.
Stir in the sour cream and parsley and season to taste with salt and pepper. Divide the mushrooms among 4 or 5 ovenproof ramekins placed on a baking sheet. Sprinkle the top of each one liberally with the Gruyère cheese.

Bake until bubbly and the tops are well browned, about 15 minutes. Serve immediately.

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