Mushrooms Polonaise

• 1 1/2 lb Mushrooms, sliced
• 1 Onion, chopped
• 3/4 cup Butter
• 2 tablespoons Flour
• 1 cup Sour cream
• 1 cup Heavy cream
• 1/2 tsp Nutmeg
• Pepper
• 1/2 cup Parsley, chopped
• 1/4 cup Bread crumbs

Preheat oven to 350F. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley. In another pan, lightly saute bread crumbs in 1/4 cup of butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.
6 servings.