Recipe - Capellini In Parsley Mushroom Broth

1 ounce Dried Porcini mushrooms
One half cup Water
4 Fresh sage leaves; cut into
chiffonade
One half teaspoon Dried thyme
1 cup Chicken broth; preferably
homemade
2 tablespoon Olive oil
1 cup Italian parsley leaves;
(packed)
12 ounce 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 recipeludigest Volume 01 Number 577 by molony molony@scsn.net
on Jan 22, 1998