1 pound fresh mushrooms
3 1/2 tablespoons all-purpose flour
1 1/2 teaspoons chicken bouillon granules
1 cup milk
Dash hot sauce
2 tablespoons chopped chives, divided
1/3 cup sour cream
Clean mushrooms with damp paper towels. Place mushrooms in an ungreased 1 1/2-quart casserole; set aside.
Combine flour and bouillon granules in a small saucepan; gradually add milk, stirring until smooth. Add hot sauce and 1 tablespoon chives. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour mixture over mushrooms.
Bake mushrooms at 350 degrees F for 25 minutes. Remove from oven; add sour cream, and sprinkle top with remaining chives.
Yield: 6 servings