Spaghetti with Wild Mushroom Sauce

Ingredients

• 1 box Dreamfields Spaghetti
• 2 tablespoons olive oil
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped red onion
• 1 tablespoon minced garlic
• 1 cup halved red and/or yellow cherry tomatoes
• 3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese

Directions

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2. Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3. Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.

   To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Recipe Yield: Yield: 6 to 8 servings.

Source: Dreamfields