• 2 Tbsp butter 
• 1 Tbsp olive oil 
• 1 pound firm white mushrooms - thinly sliced 
• 2 Tbsp dry sherry 
• 1/4 cup sour cream 
• 2 Tbsp freshly grated Parmesan Cheese 
• Salt 
• Freshly ground pepper 
• Additional Parmesan Cheese, if desired 

Melt butter in a skillet. Add oil. (This helps prevent butter from burning. Alternatively, you can use Plugrá - a more heat stable butter - see our product suggestions page for more info.) Add sliced mushrooms and sauté for 2 minutes. Add sherry and cook 1 minute more. Mix together sour cream, grated cheese, salt, and pepper and add to mushrooms. Cook over low flame until sour cream has warmed thoroughly (do not boil.) Add additional grated cheese if desired. Serve while warm. 

Makes 4 Servings.