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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Broth |
| 1 x ca. 30 g | Dried cepe mushrooms; * |
| 1/2 x ca. 30 g | Dried shiitake mushrooms |
| 2 Tasse | Fresh white button mushrooms; thinly sliced |
| 1 Tasse | red onions chopped |
| 2 | cloves garlic minced |
| 1 Esslöffel | Snipped fresh thyme or 1 t. dried |
| 1 Esslöffel | lemon peel grated |
| 8 x ca. 30 g | Angel hair pasta; cooked |
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* aka porcini mushrooms In a 2-quart saucepan, bring the broth, cepes and shiitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes.
Spray a 3-quart saucepan with cooking spray. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes.
Drain the cepes and shiitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes.
Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss. Servings: 4.
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