•  Crostini (toasted bread rounds)
• 1/4 cup   flour
• 1/4 cup  sweet vermouth or white wine
• 1 cup  unsalted butter 
• 1 cup  chopped parsley
• 3/4 cup  chopped green onion
• 3  cloves garlic, minced
• 2 lb  mushrooms, stems removed, sliced
• 1-3/4 cups  sour cream
•  salt 
•  pepper 
• 1/4 lb  Gorgonzola cheese, crumbled 

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.