Recipe: Pennsylvania Pasta with Fresh Mushrooms

PENNSYLVANIA PASTA WITH FRESH MUSHROOMS

1/2 cup onion, chopped
3 tbsp unsalted butter
1/2 cup water
1/4 cup dry red wine
1 tbsp soy sauce
1 tsp salt
1 tsp sugar
1 tsp garlic, minced
1 tsp lemon juice
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp pepper
1 lb fresh mushrooms, cleaned and sliced
1/3 cup cold water
1 1/2 tbsp cornstarch
TO SERVE:
hot cooked wide egg noodles
fresh herb sprigs and pesticide-free edible flowers

In a large skillet, saute onion in butter 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 cold water into cornstarch until smooth. Stir into hot mushroom mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils.

TO SERVE:
Serve sauce over noodles. Garnish with herb sprigs and flowers.

Servings: 4
Adapted from source: Victoria Magazine, April 1994