Mushroom Sauce For Pasta (Low-Sodium)

• 1/4 ounce dried oyster mushroom
• 1/4 ounce dried portabella mushrooms
• 1 1/2 cups hot water
• 6 tablespoons unsalted butter
• 1 red onion, chopped
• 1/4 lb fresh oyster mushroom, chopped
• 1/4 lb fresh small portabella mushroom, chopped
• fresh ground black pepper, to taste

1. Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
2. Strain the soaking liquid through a coffee filter and reserve.
3. Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
4. Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
5. Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
6. Serve with hot pasta and Parmesan cheese.
7. Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.

oyster mushroom, portabella mushrooms, water, unsalted butter, red onion, oyster mushroom, portabella mushroom, fresh ground black pepper

Taken from www.food.com/recipe/mushroom-sauce-for-pasta-low-sodium-374647 (may not work)