Pasta Sauces: Wild Mushrooms by Recipe Cottage

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	Wild Mushrooms

		Wild Mushrooms in Sauce 1 pound assorted wild mushrooms - crimini, Shiitake, oyster, morels and champignons de Paris (White mushrooms) - washed, dried, trimmed and sliced 1/4-inch thick 1/2 pound red onion, peeled and diced 3 tablespoon extra virgin olive oil 4 clove garlic, minced 2 tablespoons minced fresh marjoram 1/2 cup dry white wine 1 tablespoon lemon juice 1 cup buttermilk 1 tablespoon instant flour pinch of nutmeg Freshly ground black pepper to taste Salt to taste, optional 8 ounces fresh linguine, cooked and drained Saute the mushrooms and onion in hot oil in nonstick pan until onion is soft. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly. 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.