Yield: 1 Servings
|1 ounce||Dried Porcini mushrooms|
|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|
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