Yield: 4 Servings
|1 ounce||Dried cepe mushrooms; *|
|½ ounce||Dried shiitake mushrooms|
|2 cups||Fresh white button mushrooms; thinly sliced|
|1 cup||Chopped red onions|
|2||Garlic cloves; minced|
|1 tablespoon||Snipped fresh thyme or 1 t. dried|
|1 tablespoon||Grated lemon peel|
|8 ounces||Angel hair pasta; cooked|
* aka porcini mushrooms In a 2-quart saucepan, bring the broth, cepes and shiitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes.
Spray a 3-quart saucepan with cooking spray. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes.
Drain the cepes and shiitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes.
Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes.
Spoon over the hot pasta and toss. Servings: 4.
Variation: Substitute spaghetti for the angel hair pasta.
Posted to fatfree digest V96 #252 Date: Wed, 11 Sep 1996 11:54:22 +60 From: "Ann Miner" <annminer@...>