Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups sliced fresh mushrooms
- 3 tablespoons rum
- 2 tablespoons cooking sherry
- 1 tablespoon lemon juice
- 1 ¼ cups sour cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon sea salt
Why This Recipe Is So Enjoyable
This dish combines the earthiness of mushrooms with a rich, velvety sauce that is brightened by fresh basil. It’s quick to prepare and feels indulgent without being heavy. Perfect for a cozy meal any night of the week.
Pro Kitchen Tips
- Use a mix of mushroom varieties for deeper flavor and texture.
- Make sure to sauté the mushrooms until golden brown to enhance their taste.
- Add the cream slowly and stir continuously to prevent curdling.
- Make sure to sauté the mushrooms until golden brown to enhance their taste.
- Add the cream slowly and stir continuously to prevent curdling.
Directions
Melt the butter together with the olive oil in a skillet over medium heat. Once the butter is melted, add the mushrooms and fresh basil, cooking them until the mushrooms are warmed through. Pour in the rum and sherry, letting the mixture cook a bit longer until the mushrooms become tender. Next, stir in the lemon juice, sour cream, and Parmesan cheese, allowing everything to simmer gently until it’s nicely heated. Taste and add a pinch of salt before serving.
Best Ways To Serve
Serve over warm pasta, rice, or toasted bread to soak up the creamy sauce. It also pairs well as a side dish with grilled chicken or fish for a balanced meal.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to avoid breaking the sauce’s creaminess. Avoid freezing as the texture may change.
