Mushroom Clam Sauce - cooking recipe

Ingredients

2 Tbsp. butter
2 Tbsp. margarine
2 onions, sliced thin
1 lb. mushrooms, quartered
2 cans minced clams (undrained)
1 c. dry sherry
3 Tbsp. fresh basil, minced
3 Tbsp. fresh parsley, minced
1 tsp. salt
fresh ground pepper to taste
5 Tbsp. Parmesan cheese
3 tsp. butter, softened
3 Tbsp. flour
1/2 c. sour cream

Preparation

In butter, saute onions and mushrooms.
Add clams, sherry, basil, parsley, salt, pepper and cheese.
Stir to blend.
Reduce heat, cover and simmer 30 minutes, stirring occasionally.
Cream the butter and flour together.
Slowly add butter-flour mixture to sauce, stirring and incorporating well after each addition.
When sauce is thickened, add sour cream and stir to blend; do not boil. Serve over pasta.
Serves 4 to 6.