Instructions: 1. Saute the mushrooms and onion in hot oil in nonstick pan until onion is soft.

2. Stir in garlic, marjoram, marsala and lemon juice and cook mixture to reduce slightly.

3. Blend a bit of buttermilk or yogurt with flour to make a smooth paste and then stir into the rest of the buttermilk. Add to mushroom mixture and cook until mixture thickens. Season with pepper and salt, if desired, and serve over hot linguine.

Yield 2 servings.

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