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Pennsylvania Pasta with Fresh Mushrooms

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CATEGORY CUISINE TAG YIELD
Eggs Cyberealm, Ethnic 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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