Adapted from Lipsmackin' Vegetarian Backpacking to eat without dehydration.

3000 cal/recipe

Ingredients

• 2 small onions, minced
• 3 cloves garlic, minced
• 2 lbs mushrooms, washed and chopped
• 4 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 1/4 c white wine
• 1 1/2 c vegetable broth
• 1/4 c wheat flour
• 1 c sour cream
• 16 oz uncooked pasta, such as fettucini

Directions

• Sautee onions, garlic, and mushrooms in butter in a large pot over medium heat until mushrooms are cooked.
• Add salt, pepper, and wine and stir.
• Whisk broth and flour in a small bowl and add to pot.
• Simmer for 5 minutes, stirring regularly.
• Stir in sour cream, bring to simmer, and then remove from heat.
• Bring a large pot of salted water to a boil and cook pasta.
• Drain pasta.
• Plate pasta and top with mushroom sauce.