Mushroom Sauce for Pasta

Name: Mushroom Sauce for Pasta
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups porcini mushrooms (1 ½ oz); 2 teaspoons olive oil; 1/2 cup finely chopped prosciutto (2 oz.); 1/2 cup finely chopped onion; 4 cups sliced cremini mushrooms or 4 cups button mushrooms (8 oz); 1/2 teaspoon grated fresh lemon rind; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cloves garlic; 1 cup chicken broth; 3/4 cup dry red wine; 1 tablespoon cornstarch; 1 tablespoon water; 4 cups hot cooked cavatappi pasta (2 cups uncooked)

Submitted by Kanzeda

"I am a pasta fanatic (no Atkins diet for me). Of all of the pasta sauces I have made,this is the best! To go really crazy I splerge and put it on Rossi's Wild Mushroom linguine. YUM!!!"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4

ingredients

1 ¹⁄₂ cups porcini mushrooms (1 ½ oz)
2 teaspoons olive oil
¹⁄₂ cup finely chopped prosciutto (2 oz.)
¹⁄₂ cup finely chopped onion
4 cups sliced cremini mushrooms or 4 cups button mushrooms (8 oz)
¹⁄₂ teaspoon grated fresh lemon rind
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 cloves garlic
1 cup chicken broth
³⁄₄ cup dry red wine
1 tablespoon cornstarch
1 tablespoon water
4 cups hot cooked cavatappi pasta (2 cups uncooked)

directions

Combine boiling water and porcini mushrooms in a bowl; cover and let stand 30 minutes.
Drain.
Rinse and coarsely chop mushrooms.
Heat oil in a medium skillet over medium-high heat.
Add prosciutto and sauté for 3 minutes or until tender.
Add onion; sauté for 3 minutes or until tender.
Stir in the porcini mushrooms, Cremini mushrooms and the next 4 ingredients; cook 4 minutes until browned, stirring frequently.
Stir in Broth and Wine, scrapping the pan to loosen browned bits.
Bring to a boil and cook for 3 minutes.
Combine cornstarch and water in a small bowl.
Add cornstarch mixture to pan; bring to a boil.
Cook 1 minute stirring constantly.
Add pasta, tossing to coat.

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RECIPE SUBMITTED BY

Kanzeda

212

I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)

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