Prep 25 mins
Cook 15 mins
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 large yellow onion, chopped
- 1 lb white mushroom, sliced
- 1 tablespoon all-purpose flour
- 1⁄2 cup dry white wine
- 1 cup sour cream
- 8 ounces linguine, cooked
- Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
- Add onion and saute another 2 minutes or so.
- Then add mushrooms and saute until tender, about 10 minutes.
- Don't worry if the mixture seems too dry.
- Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
- Mix in sour cream, and season to taste with salt and pepper.
- Add cooked linguine and toss to blend linguine with sauce.
- **Adapted from a recipe in _Bon Appetit_.
I made this using vegetable broth instead of wine, and I used portabella mushrooms. It was absolutely DIVINE, and so easy! Thanks for sharing, love this one.
My husband really liked this but I wasn't wowed. I did add about 3 dashes of Worcestershire sauce, twice as much garlic and I let it simmer after I added the sour cream for about 15 min. I'll probably make it again but next time I think I'll look up my beef stroganoff recipe and use the spices from that.
I'm sure it's a matter of personal taste, but we weren't that thrilled. I added some Worcestershire, but after I served my DH--I took it back and added more Worcestershire. I also think the wine I used was too cheap, because it seemed to have a very strong influence on the dish; I'm thinking a dry sherry would be better. Mixed the leftovers with some sauteed lean burger, onion and peas the next day--Excellent save.