by Heather Metell, Banner Gateway Head Chef
1 fresh Portobello mushroom
2 Tablespoons olive oil
5 cloves garlic, peeled
2 1/3 Tablespoon + 3/4 teaspoon white wine
1/8 teaspoon white ground pepper
1 Tablespoon + 3/4 teaspoon reduced fat sour cream
1/8 sea salt
Combine mushrooms, garlic and olive oil in a saucepan. Cover and cook over low heat for 10-12 minutes or until mushroom is fragrant and little liquid remains. Add white wine and cook for 2 minutes.
Put mushrooms in a food processor and add salt and pepper. Process in the sour cream. Process until smooth.