Recipe: Mushroom Stroganoff (using wine, cinnamon and nutmeg)

MUSHROOM STROGANOFF

"This is a scrumptious side dish with chicken or fish. Serve it over cooked rice or kasha garnished with raisins and/or sliced almonds."

3 tablespoons butter
2 medium onions, minced
1 pound mushrooms, cleaned and sliced
2/3 cup dry red wine (we used merlot)
2 tablespoons Worcestershire sauce
1/2 teaspoon sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon fresh-grated nutmeg
Salt and white pepper (to taste)
2 cups sour cream

In a nonreactive large skillet, melt the butter over medium heat. Saute the onions about 3 minutes or just until softened.

Add the mushrooms and cook, stirring, about 5 minutes.

Stir in the remaining ingredients except the sour cream. Bring the mixture to a boil, stirring. Reduce the heat to medium low and cook until the liquid is reduced by half.

Add the sour cream and cook the mixture just until heated through; do not boil. Taste again, adding more salt and white pepper, if necessary.

Makes 4 servings
Source: Ft. Lauderdale Sun-Sentinel, June 14 2007