1 1/4 pounds wild mushrooms, such as portobello caps and oyster mushrooms, sliced
1 teaspoon olive oil
1 small onion, peeled and chopped (about 1 cup)
1/2 teaspoon ground sage
1/4 cup reduced-fat sour cream
1/8 teaspoon grated nutmeg
salt and freshly ground black pepper
Trim mushrooms (such as cutting stems off oyster mushrooms) as necessary. Place oil in a large nonstick skillet over high heat. Add onion, sage and mushrooms; sautй for about 13 minutes. Stir in sour cream and nutmeg. Season with salt and pepper to taste.