Melt butter in a large nonstick skillet over medium heat; add mushrooms, and sauté 10 minutes. Sprinkle with flour, and cook, stirring constantly, 1 minute.
Add sour cream and next 4 ingredients, and cook, stirring constantly, 3 to 5 minutes or until thoroughly heated. Stir in minced cilantro. Serve immediately.
Note: For testing purposes, we used 1/4 pound each of button, cremini, shiitake, and oyster mushrooms.