Vegetarian Stroganoff


3 cloves garlic, minced
1 large onion, chopped
1 tablespoon olive oil
2 pounds mushrooms, sliced
1 tablespoon flour
1/2 cup white wine (optional)
1 cup sour cream
1/4 teaspoon ground nutmeg
12 ounces egg noodles


Saute garlic and onions in olive oil, then add mushrooms and simmer about 10 minutes. Remove vegetables and set aside. Whisk flour, wine (if desired), and sour cream into any remaining broth in the pan. Cook for 1 to 2 minutes to thicken, add nutmeg, and return vegetables to pan to heat through. Serve over cooked noodles.


Makes 4 servings.

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