Linguini with Mushrooms in Buttermilk Sauce

By Bostoncook

Ingredients

• 1 pound assorted mushrooms, sliced
• 1 3/4 cups chopped onion
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons minced fresh oregano
• 6 tablespoons marsala wine
• 1 tablespoon lemon juice
• 1/2 pound linguine
• 1 cup buttermilk
• 1 tablespoon cornstarch
• salt and pepper

Details

Servings 4

Preparation

Step 1

1. Cook pasta.

2. Saute onion and mushrooms in oil until softened. Add garlic-lemon juice.

3. Make a paste of cornstarch and a bit of the buttermilk then add with rest of buttermilk to sauce. Season and serve over pasta.

This is a recipe that was sitting in my files for awhile that I could never quite get around to making. It was good! Tangy with the buttermilk and lemon, and took a few bites to grow on me, but really very good and quite easy. Used all button mushrooms, less onion, more garlic, dried basil instead of oregano, and a mushroom-flavored pasta. Very good and not too heavy. Might be good with lemon zest instead of juice?