Our favorite dish at the restaurant, with creamy Sriracha mayo drizzled over salty fried rice and bite-sized, crisp-tender veggie pieces. This is easier to cook on a sheet pan so the rice becomes crispy all the way around than it would in a standard skillet. It also makes for a great presentation and a very simple cleanup. You might also include cooked chicken or shrimp.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups sliced fresh mushrooms
- 1 tablespoon chopped fresh basil
- 3 tablespoons rum
- 2 tablespoons cooking sherry
- 1 tablespoon lemon juice
- 1 ¼ cups sour cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon sea salt
Instructions
- 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.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 431 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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 bit more. This may just be because I reduced the serving size for 1 instead of 4. I cooked up a pork chop in the pan before making the sauce, but I think next time I may just cook the meat in the sauce.