Pennsylvania pasta with fresh mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, chopped |
| 3 | tablespoons | Unsalted Butter |
| ½ | cup | Water |
| ¼ | cup | Dry Red Wine |
| 1 | tablespoon | Soy Sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Garlic, minced |
| 1 | teaspoon | Lemon Juice |
| ½ | teaspoon | Ground Coriander |
| ½ | teaspoon | Chili Powder |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Fresh Wild Mushrooms |
| ⅓ | cup | Cold Water |
| 1½ | tablespoon | Cornstarch |
| Hot Cooked Wide Egg Noodles | ||
| Fresh Herb Sprigs and | ||
| Pesticide-Free Edible | ||
| Flowers | ||
Directions
In a large skillet, saute onion over medium heat until onion is transparent. Stir in ½ 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 ⅓ 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