Mushrooms Stroganoff

• 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
• 1/4 teaspoon ground nutmeg
• 12 ounces linguine, freshly cooked

1. Melt butter in heavy large Dutch oven over medium-high-heat.
2. Add garlic and saute 30 seconds.
3. Add onion and saute 2 minutes.
4. Add mushrooms and saute until tender and most liquid in pot evaporates, about 10 minutes.
5. Reduce heat to medium.
6. Add flour and stir 1 minute.
7. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.
8. Mix in sour cream, then nutmeg.
9. Season mushroom mixture to taste with salt and pepper.
10. Add linguine to pot; toss to blend well and serve.

butter, garlic, onion, mushrooms, flour, white wine, nonfat sour cream, ground nutmeg, linguine

Taken from www.epicurious.com/recipes/food/views/mushrooms-stroganoff-2212 (may not work)