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Melt butter in large skillet. Add fresh and dried mushrooms, saute, stirring for 7 minutes. Turn up heat to high and continue to saute until all liquid evaporates. Turn heat down and saute for 5 more minutes. Stir in vermouth, turn heat to high and let boil for 5 minutes. Remove from heat and stir in sour cream, bread crumbs, chives, nutmeg, salt and pepper. Allow filling to cool before using.
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