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Mushroom Sauce

Yield 4 servings (serving size: about 1 1/2 cups pasta)

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)

Nutrition Information

  • calories 304
  • caloriesfromfat 15 %
  • fat 5.1 g
  • satfat 1 g
  • monofat 2.6 g
  • polyfat 1 g
  • protein 15.4 g
  • carbohydrate 48.9 g
  • fiber 4.6 g
  • cholesterol 8 mg
  • iron 4.9 mg
  • sodium 627 mg
  • calcium 24 mg

How to Make It

  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.