1 (16 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup melted butter
1 cup basil, chopped
1 (8 ounce) package sliced mushrooms
salt and pepper to taste
2 cups water
1/2 cup heavy cream
3/4 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine cream cheese, Parmesan cheese, butter, basil, mushrooms, salt, pepper, water and salt and pepper to taste. Place 1 cup of this mixture in a small saucepan and cook over medium-low heat until cream cheese mixture is thickened. Add 3/4 cup olive oil, vinegar and basil and bring to a boil over medium-high heat. Reduce heat and simmer 1 minute, or until thickened.
Whisk 1/2 cup of water into saucepan. Stir in cream cheese mixture and cook until thickened. Continue cooking until mixture thickens.
In a large mixing bowl, combine 1/2 cup of milk and 2 tablespoons of the remaining 2 tablespoons of butter. Stir in basil, parsley and 4 cups water. Bring to a boil, then reduce heat to low and simmer 1 hour, or until thickened.
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