Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt butter in a heavy large saucepan over medium-high heat. add garlic and saute 30 seconds. add onion and saute another 2 minutes or so. then add mushrooms and saute until tender, about 10 minutes. don't worry if the mixture seems too dry. reduce heat to medium, then add flour and stir another minute. add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes. mix in sour cream, and season to taste with salt and pepper. add cooked linguine and toss to blend linguine with sauce. **adapted from a recipe in _bon appetit_.

Target recipe: heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes add the garlic and paprika, then cook for 1 min more. add mushrooms and cook on a high heat, stirring often, for about 5 minutes pour in the stock and worcestershire sauce. bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream, season with lots of black pepper and most of the parsley. make sure the pan is not on the heat or the sauce may split. heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.