2 c. (5 oz.) sliced fresh mushrooms
1/4 c. sliced green onion
1 tbsp. all purpose flour
1/4 tsp. salt
1 tbsp. butter
1/3 c. milk
1 tbsp. Dijon style mustard
1/4 c. dairy sour cream
2 tbsp. dry white wine

In 1 quart glass casserole, combine mushrooms and onion; sprinkle with flour and salt. Toss mixture to coat. Add butter; micro cook, covered, 3 1/2 minutes, stirring well after 2 minutes. Stir in milk and mustard. Micro- cook, uncovered, until thickened and bubbly, 3 to 4 minutes, stirring every 30 seconds. Stir together sour cream and wine; stir into mushroom mixture. Return to microwave to heat through, about 1/2 minute. Makes 1 1/2 cups.