Pennsylvania Pasta With Crimini
- 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
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