Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion, chopped
3 tb Unsalted Butter
1/2 c Water
1/4 c Dry Red Wine
1 tb Soy Sauce
1 ts Salt
1 ts Sugar
1 ts Garlic, minced
1 ts Lemon Juice
1/2 ts Ground Coriander
1/2 ts Chili Powder
1/4 ts Pepper
1 lb Fresh Wild Mushrooms
1/3 c Cold Water
1 1/2 tb Cornstarch
Hot Cooked Wide Egg Noodles
Fresh Herb Sprigs and
Pesticide-Free Edible
Flowers

In a large skillet, saute onion over medium heat until onion is
transparent. Stir in 1/2 cup water, red wine, soy sauce, salt, sugar,
garlic, lemon juice, coriander, chili powder and pepper. Cook and
stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat.
Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup
water into cornstarch until smooth. Stir into hot mushroom mixture.
Cook, stirring constantly, over medium heat until mixture thickens
and boils. Serve sauce over noodles. Garnish with herb sprigs and
flowers.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

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