Capellini in parsley mushroom broth

Yield: 1 Servings

Measure 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

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

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