Thursday, June 12, 2014
Mushroom Stroganoff on Pasta
Mushrooms Stroganoff adapted from Bon Appétit | June 1996
1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream (I used Tofutti sour cream because it was being served with chicken and we do not have meat and dairy together)
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked
Melt butter in heavy large skillet oven over medium-high-heat. Add garlic and sauté 30 seconds.
Add onion and sauté 2 minutes.
Add mushrooms and sauté 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.
Eat and enjoy!