Pennsylvania Pasta with Phillips Crimini

Egg noodles are the heart and soul of Pennsylvania Dutch cooking. They are not as prevalent as pasta is in the Italian kitchen, but that is because the Pennsylvania Dutch have an equal fondness for potatoes. Egg noodles are almost always served as a side dish with meat, but can be used as universally as their pasta cousins.

Ingredients:
* 3 tablespoons butter
* 1/3 cup chopped onion
* 1⁄2 teaspoon ground coriander
* 1⁄2 teaspoon chili powder
* 1 teaspoon minced garlic
* 1⁄4 teaspoon black pepper
* 1 teaspoon salt
* 1 teaspoon lemon juice
* 1⁄4 cup dry red wine
* 1 teaspoon sugar
* 1 tablespoon soy sauce
* 1⁄2 pound fresh Phillips crimini, sliced
* 5 ounces dried egg noodles
* 1 1⁄2 tablespoons cornstarch, mixed with 1/3 cup cold water

Preparation:
Melt the butter in a skillet and add the onion. Sauté over medium-high heat until the onion is just translucent, 1 to 2 minutes. Stop the cooking by adding 1⁄2 cup water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the Phillips mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer for 30 minutes.

Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles and cook until just slightly firm. Drain.

While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat until thickened. Place the noodles on a serving dish and spoon the mushrooms and sauce over. This dish can be reheated very successfully.

Serves 4