Wild Mushroom Butter Pasta

Ingredients

2 packages Shirataki angel hair, ditalini, or orzo pasta
1/2 cup minced dried wild mushrooms
1 cup chicken broth
1 teaspoon olive oil
1 lemon slice with rind
1/2 cup sliced mushrooms
4 Tablespoons minced shallots
3 cloves of garlic crushed and minced
1/4 cup dry Marsala wine
2 Tablespoons whipped butter
1 teaspoon fresh or dried thyme
Pinch of fresh or dried oregano
1/4 teaspoon konjac flour (Or to desired consistency. A little goes a long way)
2 Tablespoons chopped parsley
Salt and pepper to taste

Directions

Dry roast the Shirataki pasta and set aside. Soften mushrooms in 1/2 cup hot chicken broth and one lemon slice for 15 minutes. Saute the minced garlic and shallots in olive oil. Add softened mushrooms and the soaking broth to the garlic and shallots. Stir the konjac flour gradually into 1/2 cup cold chicken broth and add spices. Add immediately to the mushroom mixture and continue stirring on moderate heat until thick. Add whipped butter, wine, salt and pepper to taste. Add additional chicken broth if necessary to achieve desired consistency Stir in dry roasted Shirataki noodles and simmer for 10 minutes stirring occasionally. Top with chopped parsley and Serve hot.

Makes 4 servings

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Variations: Add chicken or beef, You can decrease the butter to 1 Tablespoon to decrease fat if desired. To make a rice style dish add the orzo pasta instead of the angel hair. Enjoy ditalini for a chunkier pasta.