1 cup butter or margarine
1/2 cup olive oil
1 1/2 teaspoons lemon juice
1/3 cup dry white wine
1/3 cup milk
1 (4 ounce) can sliced mushrooms, drained
1 1/2 tablespoons chopped fresh parsley
1 (8 ounce) package crumbled Italian cheese
1 teaspoon dried dill weed
1 tablespoon dried oregano
1 1/2 tablespoons dried basil
Melt butter in a large skillet over medium heat. Stir in olive oil and lemon juice. Saute for about 10 minutes, stirring constantly. Reduce heat to low, and add wine and milk. Bring to a boil, stirring constantly. Gradually stir in mushrooms and parsley. Return mixture to a boil. Reduce heat to medium, and stir in cheese, dill weed and basil. Continue to heat and stir until cheese is melted and mixture thickens, about 5 minutes.