Mushrooms in Sour Cream

1/4 cup butter or margarine
1 pound assorted fresh mushrooms, coarsely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
3/4 teaspoon pepper
1 tablespoon all-purpose flour
1 (8-ounce) container sour cream
1/4 cup chopped fresh parsley

Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and sauté 5 minutes. Add wine, salt, and pepper. Cook, stirring often, 4 to 5 minutes or until wine is reduced by half. Stir in flour, and cook 1 minute. Add sour cream and parsley, stirring until thoroughly heated. Chill 8 hours, if desired. Serve warm with crostini or in a round bread shell.

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