Linguine with Wild Mushrooms recipe

Ingredients:

• 1 pound assorted wildmushrooms
  crimini, Shiitake, oyster, morels
  and champignons de Paris (White
  mushrooms) - washed, dried, trimmed
  and sliced 1/4 inch thick
• 1/2 pound onion, peeled and diced
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons minced fresh marjoram
• 6 tablespoons Marsala or 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1 cup buttermilk or yogurt
• 1 tablespoon instant flour
• pinch of nutmeg
• Freshly ground black pepper to taste
• Salt to taste, optional
• 8 ounces fresh linguine, cooked and drained

1. Saute the mushrooms and onion in hot oil in nonstick pan until onion is soft.

2. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly.

3. 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.

[Return to Minnie Giraldi's Home Page]

Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback Copyright © 1999 StarChefs All rights reserved.