- 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
- 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.