Mushroom Linguine 1lb linguine dried porcini mushrooms (optional) lb shitake mushrooms, sliced thin lb button mushrooms, sliced

ed thinly 2 tbsp olive oil 1/2 tsp. onion powder 1 tbsp butter 1/4 cup low fat sour cream 1/4 cup vegetable broth 1/2 tsp salt 1/2 tsp pepper 1/3 cup parmesan cheese sprigs of rosemary and thyme (finely minced) Directions: Place dried mushrooms in a bowl and pour 3 cups of boiling water and allow it to sit for 30 minutes so that the flavours can be infused. Bring pasta water to a boil, seasoned with salt. In nonstick pan, over high heat spread out the mushrooms and the onion powder with 1 tablespoons of oil. Saut for approximately 5 minutes without touching or moving the mushrooms. Then flip them over and leave them sauting for another 5 minutes. With tongs, remove pasta from water and add to pan and toss thoroughly. Add butter, low-fat sour cream, and vegetable broth, remaining olive oil, salt, and pepper, rosemary and thyme. Again, toss thoroughly.