Ingredients
- tablespoons butter
- tablespoon olive oil
- cups sliced fresh mushrooms
- tablespoon chopped fresh basil
- tablespoons rum
- tablespoons cooking sherry
- tablespoon lemon juice
- /4 cups sour cream
- /2 cup grated Parmesan cheese
- /4 teaspoon sea salt
Instructions
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Step 1
Start by melting the butter with olive oil in a large skillet over medium heat. Add the sliced mushrooms and fresh basil, stirring occasionally until the mushrooms release their moisture—about 5 minutes. I find this step builds the sauce’s depth. Pour in the rum and sherry, letting them bubble away while scraping any bits from the pan bottom. Cook until the liquid reduces by half and the mushrooms soften, roughly 8-10 minutes. Lower the heat, then stir in the lemon juice, sour cream, and Parmesan cheese. Let it all gently heat through without boiling, as sour cream can separate. Season with sea salt to taste. The sauce thickens as it simmers for a couple more minutes. I like to sprinkle a little extra Parmesan on top right before serving.
Chef's Tip
For the creamiest texture, bring your sour cream to room temperature before adding it to the hot skillet. This prevents curdling and helps everything meld smoothly. Toasting a handful of pine nuts in the butter before the mushrooms adds a nutty crunch.
Storage Tips
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce. Avoid microwaving as it may cause separation.
Variation Tips
Spoon this sauce over a grilled ribeye or roasted chicken for an instant upgrade. Try swapping the rum for brandy and adding a touch of Dijon mustard for a tangy twist. For a dairy-free version, use coconut cream and nutritional yeast.