Pennsylvania Pasta With Fresh Mushrooms
Description
This comforting Pennsylvania-style pasta dish features tender fresh wild mushrooms simmered in a rich, savory sauce. The flavors meld beautifully as onion, garlic, and red wine reduce with butter, creating a deep, aromatic base. A touch of soy sauce and coriander adds complexity, while cornstarch thickens the mixture into a luscious coating for the noodles. The subtle heat from chili powder balances the sweetness of the mushrooms, making it an ideal weeknight dinner that feels indulgent yet simple to prepare.Directions
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Cook wide egg noodles according to package directions until tender but still firm. Drain and keep warm.
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In a large skillet, melt the butter over medium heat.
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Add the chopped onion and sauté until transparent and softened, about 3-4 minutes.
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Stir in the water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder, and pepper.
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Cook and stir the mixture for 1 minute to combine flavors.
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Add the fresh wild mushrooms to the skillet.
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Bring the mixture to a simmer.
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Reduce the heat to low and cover the skillet.
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Simmer for 30 minutes, allowing the mushrooms to become tender and flavorful.
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In a small bowl, gradually stir the cold water into the cornstarch until completely smooth and free of lumps.
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Stir the cornstarch mixture into the hot mushroom sauce.
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Cook, stirring constantly, over medium heat until the sauce thickens and comes to a gentle boil.
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Serve the mushroom sauce immediately over the cooked noodles.
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Garnish with fresh herb sprigs and edible flowers if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 164.7kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 5.8g29%
- Cholesterol 24.2mg9%
- Sodium 5109.1mg213%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 2.3g10%
- Sugars 5.0g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
