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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces) |
2 teaspoons olive oil |
1/2 cup finely chopped prosciutto (about 2 ounces) |
1/2 cup finely chopped onion |
4 cups sliced cremini or button mushrooms (about 8 ounces) |
1/2 teaspoon grated lemon rind |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
3/4 cup dry red wine |
1 tablespoon cornstarch |
1 tablespoon water |
4 cups hot cooked cavatappi (about 2 cups uncooked pasta) |
Directions:
1. Combine boiling water and porcini mushrooms in a bowl; cover and let stand for 30 minutes. Drain. Rinse and coarsely chop porcini mushrooms.
2. Heat oil in a medium skillet over medium-high heat. Add prosciutto, and sauté 1 minute. Add onion; sauté for 3 minutes or until tender. Stir in the porcini mushrooms, cremini mushrooms, and next 4 ingredients (cremini mushrooms through garlic); cook 4 minutes or until browned, stirring frequently. Stir in broth and wine, scraping the pan to loosen browned bits.
3. Bring to a boil; cook for 3 minutes. Combine the cornstarch and 1 tablespoon 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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