Mushrooms Stroganoff

Author:Bon Appétit, 1996.06
Yield:4 Serving(s)
Category:Main Courses


1 tbsp. butter
large garlic cloves, chopped
large onion, thinly sliced
2 lb. mushrooms, sliced
1 tbsp. all-purpose flour
1/2 cups dry white wine
1 cups nonfat sour cream
1/4 tsp. ground nutmeg
12 oz. linguine, freshly cooked


  1. Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds.
  2. Add onion and sauté 2 minutes.
  3. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.
  4. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.
  5. 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.