Mushroom Stroganoff
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 large onion, thinly sliced
- 2 lbs mushrooms, sliced
- 1 tablespoon flour
- 12 cup dry white vermouth
- 1 cup nonfat sour cream
- 14 teaspoon nutmeg
- 12 ounces linguine, freshly cooked
- In a large saucepan over medium high heat, melt butter.
- Add garlic and saute 30 seconds.
- Add onion and saute 2 minutes.
- Add mushrooms and saute until tender and most of the mushroom liquid has evaporated, about 10 minutes.
- Reduce heat to medium, stir in flour and cook stirring 1 minute.
- Add vermouth and cook until mixture thickens, stirring about 3 minutes.
- Mix in sour cream and nutmeg.
- Season with salt and pepper and add linguini.
- Toss to blend.
butter, garlic, onion, mushrooms, flour, nonfat sour cream, nutmeg, linguine
Taken from www.food.com/recipe/mushroom-stroganoff-59225 (may not work)