| Linguine with Wild Mushrooms
1 pound of assorted wild mushrooms;
1/2 pound Onion, peeled and diced
1 tablespoon of Olive oil
1 Clove garlic, minced
1 1/2 tablespoons of Fresh marjoram; minced
6 tablespoons Marsala; or 1/2 cup dry White wine
1 tablespoon of Lemon juice
1 cup of Buttermilk or yogurt
1 tablespoon of Instant flour
1 pinch Nutmeg
Freshly ground black pepper;
Salt to taste, optional
8 ounces of fresh linguine, cooked and drained |
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Sauté the mushrooms and onion in hot oil in nonstick pan until onion is soft. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly. 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. From http://www.starchefs.com | Recipe by: Minnie Giraldi Converted by MM_Buster v2.0l.
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