Linguine with wild mushrooms

Yield: 2 servings

Measure Ingredient
1 pounds Assorted wild mushrooms; wipe/trim/slice
½ pounds Onion; peeled and diced
1 tablespoon Olive oil
1 \N Clove garlic; minced
1½ tablespoon Fresh marjoram; minced
6 tablespoons Marsala; or 1/2 cup dry
\N \N White wine
1 tablespoon Lemon juice
1 cup Buttermilk; or yogurt
1 tablespoon Instant flour
1 pinch Nutmeg
\N \N Freshly ground black pepper; to taste
\N \N Salt to taste; optional
8 ounces Fresh linguine; cooked and drained

1. Saute the mushrooms and onion in hot oil in nonstick pan until onion is soft.

2. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly.

3. Blend a bit of buttermilk or yogurt with flour to make a smooth paste and then stir into the rest of the buttermilk. Add to mushroom mixture and cook until mixture thickens. Season with pepper and salt, if desired, and serve over hot linguine. Yield 2 servings.

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Recipe by: Minnie Giraldi

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