Capellini in parsley mushroom broth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried Porcini mushrooms |
| ½ | cup | Water |
| 4 | Fresh sage leaves; cut into chiffonade | |
| ½ | teaspoon | Dried thyme |
| 1 | cup | Chicken broth; preferably homemade |
| 2 | tablespoons | Olive oil |
| 1 | cup | Italian parsley leaves; (packed) |
| 12 | ounces | Dry cappellini |
| Salt and freshly ground pepper | ||
Directions
Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince.
Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook cappelini for 3 to 4 minutes.
While cappelini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.
Yield: 4 servings
Posted to recipelu-digest Volume 01 Number 577 by molony <molony@...> on Jan 22, 1998