Mushroom Sauce

• 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)

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 saute 1 minute. Add onion; saute 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.

porcini mushrooms, olive oil, onion, cremini, lemon rind, salt, black pepper, garlic, chicken broth, red wine, cornstarch, water, cavatappi

Taken from www.myrecipes.com/recipe/mushroom-sauce-7 (may not work)