The low-fat mushroom ragout can also be served over toast points or as a side dish.
Recipe information
Yield
Serves 4
Ingredients
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
Need to make a substitution?
Preparation
Melt butter in heavy large Dutch 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.