Instructions: "Saute" the mushroom slices in the vinegar/water mixture until the liquid is evaporated and the mushrooms are quite wilted and decreased in size, at least
15 minutes.

Meanwhile, preheat the broiler and bring a large pot of water to a boil.

Split the pepper in half lengthwise, deseed, and place on a baking sheet skin side up. Roast the pepper until the skin is charred, checking frequently after the first 3 minutes. When the pepper is charred, remove from the oven and place the halves in a closed brown paper bag for 10 minutes or so. When the water boils, add the pasta. When the pepper is cool, peel and cut into
1/2 inch strips.

In a blender, place the sour cream or yogurt or ricotta, the garlic, the pepper strips, and the salt/pepper if using. Puree.

When the pasta is al dente, drain, and place it back in the pot. Top with mushroom and sauce and stir to coat.

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