 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The low-fat mushroom ragout can also be served over toast points or as a side dish. Ingredients:
1 tablespoon butter |
2 large garlic cloves, chopped |
1 large onion, thinly sliced |
2 pounds mushrooms, sliced |
1 tablespoon all-purpose flour |
1/2 cup dry white wine |
1 cup nonfat sour cream |
1/4 teaspoon ground nutmeg |
12 ounces linguine, freshly cooked |
Directions:
1. Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. 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.
|
|