| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg07 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Assorted wild mushrooms; wipe/trim/slice |
| 1/2 |
lb |
Onion; peeled and diced |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
tb |
Fresh marjoram; minced |
| 6 |
tb |
Marsala; or 1/2 cup dry |
|
|
White wine |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Buttermilk; or yogurt |
| 1 |
tb |
Instant flour |
| 1 |
pn |
Nutmeg |
|
|
Freshly ground black pepper; to taste |
|
|
Salt to taste; optional |
| 8 |
oz |
Fresh linguine; cooked and drained |
INSTRUCTIONS
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.
From http://www.starchefs.com |
Recipe by: Minnie Giraldi
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