Yield: 2 servings
|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|
|\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.
Recipe by: Minnie Giraldi
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