Basil Mushrooms in Cream Sauce

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Aaron Phillips 1

"Tender mushrooms in a creamy sauce make a great summery sauce for use on most any pasta."
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30 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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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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 bi...

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

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

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