I was so thrilled when they gave away these beautiful mushrooms at work.
I did a quick search on Bonappetit.com, and found a simple Mushrooms Stroganoff dish. The creme fraiche and fresh parsley were freebies as well. Score! The only thing from my pantry was white wine and pasta.
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.