Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           coarsely chopped pecans
     1/4  cup           butter
     3/4  cup           finely chopped onion
   2      cloves        garlic -- minced
   1      pound         mushrooms -- finely chopped
   2      tablespoons   dry vermouth
     1/4  teaspoon      salt
                        pepper
   2      tablespoons   parmesan cheese
   2      tablespoons   sour cream
   1      tablespoon    finely chopped fresh parsley

Preparation:

Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 1/2 cups.