Melt butter in large skillet over medium heat. Add parsley, green onion and garlic; cook until onion is tender. Add mushrooms; cook until tender. Season with salt and pepper. Reduce heat to low, stir in sour cream, Gorgonzola cheese and vermouth; cook 5 minutes. Add flour, and simmer 5 to 10 minutes. Serve in chafing dish for spreading on accompanying toasted bread rounds.