Creamy Wild Mushrooms with Sage

By gmbeckett

Ingredients

• 1 1/4 pound wild mushrooms, such as Portobello caps and oyster mushrooms, sliced
• 1 tsp olive oil
• 1 small onion, peeled and chopped (about 1 cup)
• 1/2 tsp ground sage
• 1/4 cup reduced fat sour cream
• 1/8 tsp grated nutmeg
• Salt and freshly ground black pepper

Preparation

Step 1

Trim mushrooms (cut off stems) as necessary
Place oil in a large nonstick skillet over high heat. Add onion, sage and mushrooms' saute for about 13 minutes. Stir in sour cream and nutmeg. Season with salt and pepper to taste.

Serve 6