Creamed Mushrooms with Spaghetti

From Vegetarian Snacks and Starters, Janet Hunt (1984 - co-published with the Vegetarian Society)

8 oz wholewheat spaghetti
4 cups mushrooms
2.5 tbsp polyunsaturated margarine or butter
1/3 cupful sour cream
squeeze of lemon juice
2 tsp chopped chives

Bring a large saucepan of water to the boil and add the spaghetti. Cook for 10-12 mins until just tender.

Clean and trim the mushrooms and cut into small pieces. Melt the fat in a pan and saute the mushrooms for about 5 mins, sitrring frequently.

Pour in the sour cream and lemon juice and season generously. Continue cooking very gently for a few mins more - take care the mixture does not boil.

Drain the spaghetti and serve at once topped with the mushroom mixture and a sprinkling of chopped chives.

We were very keen on "polyunsaturated" margarine in the 80s. Can't remember why. And I wonder if the Vegetarian Society is still going? Or if anyone still eats wholewheat spaghetti?