Wild Mushroom Stroganoff

2 T butter | 2 large onions, chopped | 1/4 pound morel mushrooms, chopped and washed | 1/4 lb shiitake mushrooms, chopped and washed | 1/4 lb oyster mushrooms, chopped and washed | 1/4 lb chanterelle mushrooms, chopped and washed | juice from 1/2 lemon | 1/2 t salt | 2 T fresh basil, chopped | 1/2 pint sour cream | 8 oz pasta | 1/2 c pine nuts, toasted

In large nonstick frying pan, melt butter. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

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