Pennsylvania Pasta with Fresh Mushrooms

4 Servings

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Pennsylvania Pasta with Fresh Mushrooms Ingredients

1/2 c Onion, chopped	1/2 ts Chili Powder
3 tb Unsalted Butter	1/4 ts Pepper
1/2 c Water	1 lb Fresh Wild Mushrooms
1/4 c Dry Red Wine	1/3 c Cold Water
1 tb Soy Sauce	1 1/2 tb Cornstarch
1 ts Salt	Hot Cooked Wide Egg Noodles
1 ts Sugar	Fresh Herb Sprigs and
1 ts Garlic, minced	Pesticide-Free Edible
1 ts Lemon Juice	Flowers
1/2 ts Ground Coriander

Instructions for Pennsylvania Pasta with Fresh Mushrooms

In a large skillet, saute onion over medium heat until onion is transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat. Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MushroomsCuisine: Uncategorized