1 1/2 cups dried porcini mushrooms (about 1 1/2 oz.)
1 1/2 cups boiling water
2 tsp. olive oil
2 oz. finely chopped prosciutto
1 small onion, finely chopped
8 oz. sliced cremini (baby portabello) or button mushrooms
1/2 tsp. grated lemon rind
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, finely minced
1 cup fat-free chicken broth
3/4 cup dry red wine
1 tbs. cornstarch
1 tbs. water
4 cups hot cooked cavatappi (tubular spiral macaroni) or other pasta
(about 2 cups uncooked pasta)
Combine boiling water and porcini mushrooms in a bowl; cover and let stand for 30 minutes, then drain. Rinse and coarsley chop the porcini mushrooms.
Heat the oil in a medium skillet over medium-high heat. Add the prosciutto and saute' 1 minute. Add the onion and continue to saute' for about 3 minutes, until softened. Stir in the porcini mushrooms, cremini mushrooms, lemon rind, salt, pepper and garlic; cook 4 to 5 minutes or until browned, stirring frequently. Stir in broth and wiine, scraping the pan to loosen browned bits. Bring to a boil and cook for 3 minutes. Combine the cornstarch and 1 tbs. water in a small bowl. Add tjhe cornstarch miture to the pan; bring to a boil. Cook 1 minute, stirring constantly. Add pasta, tossing to coat. Makes 4 servings- 6 points each.