Mushroom Sauce for Pasta

• 1 12 cups porcini mushrooms (1 1/2 oz)
• 2 teaspoons olive oil
• 12 cup finely chopped prosciutto (2 oz.)
• 12 cup finely chopped onion
• 4 cups sliced cremini mushrooms or 4 cups button mushrooms (8 oz)
• 12 teaspoon grated fresh lemon rind
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 cloves garlic
• 1 cup chicken broth
• 34 cup dry red wine
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 cups hot cooked cavatappi pasta (2 cups uncooked)

1. Combine boiling water and porcini mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain.
3. Rinse and coarsely chop mushrooms.
4. Heat oil in a medium skillet over medium-high heat.
5. Add prosciutto and saute for 3 minutes or until tender.
6. Add onion; saute for 3 minutes or until tender.
7. Stir in the porcini mushrooms, Cremini mushrooms and the next 4 ingredients; cook 4 minutes until browned, stirring frequently.
8. Stir in Broth and Wine, scrapping the pan to loosen browned bits.
9. Bring to a boil and cook for 3 minutes.
10. Combine cornstarch and water in a small bowl.
11. Add cornstarch mixture to pan; bring to a boil.
12. Cook 1 minute stirring constantly.
13. Add pasta, tossing to coat.

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

Taken from www.food.com/recipe/mushroom-sauce-for-pasta-73018 (may not work)