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Basil Mushrooms in Cream Sauce

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Aaron Phillips

Tender mushrooms in a creamy sauce make a great summery sauce for use on most any pasta.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.
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Reviews

Lindawagg
3
4/9/2010

ok. Didnt have any rum. Added garlic. Not worth all the effort of making homemade sauce.

Tissa
3
4/28/2009

We really liked this recipe. I have made it a few times. After the first time I now skip the rum.

linda
3
5/12/2008

This wasn't bad. I added a bit more sherry instead of the rum. I was worried I wouldn't have enough sauce for my pasta so I ended up adding about a 1/4 cup of milk near the end just to make a bit more. This may just be because I reduced the serving size for 1 instead of 4. I cooked up a pork chop in the pan before making the sauce, but I think next time I may just cook the meat in the sauce.