- 2 tbs unsalted butter
- 1 pound mushrooms (any kind), cleaned, trimmed, and cut into quarters or sixths, depending on their size
- 1 small garlic clove, minced
- 1 small onion, chopped
- 1/2 cup sour cream
- 3 tbs chopped fresh dill
- Salt and freshly ground pepper
- 3/4 cup grated cheese
Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and onion, stirring, until most of the liquid they release has evaporated and the mushrooms are nicely browned about 10 minutes. Stir in the dill and remove from the heat.
Preheat the oven to 425 degrees F.
Stir in the sour cream 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.