Porcini Mushroom Pasta
3 TBSP dried crumbled porcini mushrooms
1 1/2 cup boiling water
1/2 cup diced onions
1 TBSP olive oil
2 cups sliced fresh mushrooms
1 TBSP C&C Mushroom Herb Blend
Salt and pepper to taste
1 TBSP white flour
2/3 cup dry red wine
1 TBSP soy sauce
1/2 lbs pasta cooked to package directions
In a pot or heat proof bowl, cover porcini mushrooms with boiling water. Cover and set aside.
Saute onions until translucent – about 10 minutes over medium heat. Add C&C Mushroom Herb Blend , fresh mushrooms and season with salt. While cooking, drain the porcinis, but save the liquid. Rinse to remove any grit. Strain reserved liquid through a coffee filter or cheese cloth.
When the fresh mushrooms soften, add porcini. Stir in the flour, then strained porcini liquid, wine and soy sauce. Simmer on medium-high until sauce thickens, stirring constantly. Season to taste. Serve over cooked pasta.