Pennsylvania Pasta With Fresh Mushrooms

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion - chopped
3 tablespoons	45ml	Unsalted butter
1/2 cup	118ml	Water
1/4 cup	59ml	Dry red wine
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Garlic - minced
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Chili powder
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Fresh wild mushrooms
1/3 cup	78ml	Cold water
1 1/2 tablespoons	22ml	Cornstarch
		Hot cooked wide egg noodles
		Fresh herb sprigs and
		Pesticide-free edible
		Flowers

Recipe Instructions

Source:
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. Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 From Lin Fields and Carole Walberg

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