Instructions: SOAK a handful of dried porcini mushrooms in 1 cup boiled water for 20 minutes. Put a coffee filter in a sieve and strain the mushrooms, reserving the liquid. Remove filter and rinse the mushrooms well under cold running water. Drain. Dice. Add potato starch or cornstarch to the mushroom water. Set aside.

MIX the ingredients for the cheese topping. Set aside.

PREPARE ravioli or your choice of pasta in plenty of water.

Meanwhile, heat a nonstick sauce pan over medium and lightly brown the pine nuts. Spray the pan and soften the onions. When soft add the red peppers, garlic, salt and pepper to taste. Add lemon juice and zest. Add the mushroom and warm thoroughly. Add the mushroom broth with thickener mixture and cook until syrupy. Using a strainer, transfer the ravioli to the sauce and toss gently to coat. Plate for serving. Top with the cheese

Serve with a salad of mixed lettuce and fresh pear with lemon juice.

Wait till porcinis are on sale!

NOTES : We added a lettuce and fruit salad. They had pears on sale too.

Mushrooms made this special.

0

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.