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Pennsylvania Pasta With Crimini


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  • 3 tablespoons butter
  • 1/3 cup chopped onion
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly-ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/4 cup dry red wine
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1/2 pound fresh crimini mushrooms sliced
  • 5 ounces dried egg noodles
  • 1 1/2 tablespoons cornstarch mixed with
  • 1/3 cup cold water


Servings 4


Step 1

Melt the butter in a skillet and add the onion. Saute over medium-high heat until the onion is just translucent, 1 to 2 minutes. Stop the cooking by adding 1/2 cup water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer for 30 minutes.

Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles and cook until just slightly firm. Drain.

While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat until thickened. Place the noodles on a serving dish and spoon the mushrooms and sauce over. This dish can be reheated very successfully.

This recipe yields 4 servings.

Suggested wine: Chaddsford Stargazer Chardonnay

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