Winter dish of chick peas and wild mushrooms (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried porcini mushrooms; soaked in: |
| 1 | cup | Water until soft |
| 12 | ounces | Linguini |
| Olive oil | ||
| 1 | Clove garlic; minced | |
| 2 | cups | Plum tomatoes; drained and chopped |
| 16 | ounces | Canned white cannellini beans, drained and rinsed |
| Salt and fresh ground black pepper | ||
Directions
Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997