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Print this Recipe    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.

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