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Lemon Mushroom Sauce

pasta

2 tablespoons butter
1 tablespoon olive oil
6 cups sliced mushrooms; about 1 pound
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup light sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons dried basil
1/4 teaspoon (each) salt and pepper

In large skillet, heat butter and oil over medium-high heat; sauté mushrooms for about 3 minutes or just until limp. Add lemon rind and juice; bring to boil. Reduce heat to low and stir in sour cream; heat through but do not boil. Stir in 1/4 cup of the cheese, basil, salt and pepper; taste and adjust seasoning. Pass remaining cheese separately. Serve with fettuccine.

Contributor: Canadian Living - March, 1992

Yield: 4 servings

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