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RECIPE 50
Mushrooms Stroganoff
GRANNY SAYS: Here is
an easy and unique dish perfect for your vegetarian friends, or when you are looking for a little variety in
your diet. But don't think of it as a vegetarian or meat-substitute
meal — think of it as a gorgeous gastronomical experience!
| 1 tbsp. butter or margarine |
1 garlic clove, chopped |
| 1 large onion, sliced thin |
2 lbs. mushrooms, sliced |
| 2 stalks of celery, sliced thin |
1 tbsp. all purpose flour |
| 1/2 cup dry white wine |
1 cup nonfat sour cream |
| 12 oz. hot, freshly cooked linguine |
1/4 tsp. ground nutmeg |
- Melt butter in a large saucepan over medium-high heat.
- Add garlic and sauté for 30 seconds.
- Add mushrooms and celery and sauté until tender and most of
the liquid has evaporated (about 10 minutes).
- Reduce heat slightly, add flour and stir 1 minute.
- Add wine and simmer about 3 minutes, until mixture thickens,
stirring frequently.
- Mix in sour cream and nutmeg, season to taste with salt and pepper.
- Add linguine, blend well and serve hot.
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