Classic Mushrooms

I'm normally not a huge fan of mushrooms. You won't find me picking them off my food or avoiding a handful mixed in my dish, but I'm certainly not one who considers sauteed mushrooms as a hefty side dish either.

Maybe enjoying this sauce had something to do with it accompanying a thick slice of whole filet mignon tenderloin that I enjoyed at a friend's house last night. But that can't be the whole of it either as I sopped up the extra with the bread and corn that were left on my plate!

A great sauce for any meat.

It was divine.
And I got the recipe.

2 lbs. fresh mushrooms
1/4 cup butter
1 tsp. olive oil
1/8 cup onions, minced
1/2 tsp. parsley
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp pepper
1/2 tsp. sweet basil
1/2 tsp. garlic salt
3/4 cup California white wine
10 oz. sour cream (or *1/2 to 3/4 cups half-n-half)
1/4 cup plus Parmesan cheese, grated

Our host also had firm, thin slices of red bell pepper added to the sauce.

Clean and slice mushrooms. Melt butter, add olive oil and onions. Saute onions on low heat until soft. Add mushrooms and cook for five minutes. Add seasonings and wine and cook on medium heat for about 10 minutes, or until about one-half of the wine has evaporated. Add sour cream and cheese and cook for an additional 10 minutes. Pour into serving dish and sprinkle with additional cheese. Garnish with parsley. Serves 6.

Nancy Greigo, from Albuquerque, NM is credited with this recipe.