Preparation / Directions:
Melt 4 tablespoons of the butter, then add the flour. Cook the roux over low
heat until the roux is blond, about 5 minutes. Bring the sour cream to a
boil, then reduce heat and add roux. Blend thoroughly until the sauce is at
a
nice, smooth, creamy consistency, adding some milk a tablespoon at a time if
necessary to thin it. Add salt and pepper to taste.
Preheat oven to 350 degrees F.
Slice the mushrooms. In an oven-safe saute pan or cast-iron skillet, melt 2
more tablespoons of the butter, add the minced onion and sweat until
translucent. Add the mushrooms, and saute for about 10 minutes, or until the
mushrooms are soft. Add the sour cream sauce and bring to a boil. Reduce
heat, add cheese and dot with the remaining melted butter. Transfer the pan
to the oven and bake for about 10-15 minutes. Garnish with fennel leaves and
serve.
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