| | Directions | | In a 2-quart saucepan, bring the broth, crepes and black mushrooms to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the butter over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and the black mushrooms 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. |
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| Ingredients | | - |  | 1 1/2 cups beef broth |
| - | | 1 ounce dry crepe mushrooms |
| - | | 1/2 ounce dried Chinese black mushrooms |
| - | | 1 tablespoon butter |
| - | | 2 cups button mushrooms, sliced thinly |
| - | | 1 cup red onions, sliced |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon Thyme |
| - | | 1 tablespoon lemon rind, grated |
| - | | 8 ounces angel hair pasta, cooked |
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