1 T butter
2 large cloves of garlic- chopped
1 large onion- thinly sliced
2 lbs mushrooms, sliced
1 T AP flour
1/2 c dry white wine
1 c nonfat sour cream
1/4 t ground nutmeg
12 oz linguine, freshly cooked
Melt butter in heavy large dutch oven over medium-high-heat.
Add garlic and saute 30 seconds. Add onion and saute 2 minutes.
Add mushrooms and saute until tender and most liquid in pot evaporates, about 10 minutes.
Reduce heat to medium. Add flour and stir 1 minute.
Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.
Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper.
Add linguine to pot- toss to blend well and serve.
2 large cloves of garlic- chopped
1 large onion- thinly sliced
2 lbs mushrooms, sliced
1 T AP flour
1/2 c dry white wine
1 c nonfat sour cream
1/4 t ground nutmeg
12 oz linguine, freshly cooked
Melt butter in heavy large dutch oven over medium-high-heat.
Add garlic and saute 30 seconds. Add onion and saute 2 minutes.
Add mushrooms and saute until tender and most liquid in pot evaporates, about 10 minutes.
Reduce heat to medium. Add flour and stir 1 minute.
Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.
Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper.
Add linguine to pot- toss to blend well and serve.