Capellini In Parsley Mushroom Broth Recipe

• 1 ounce Dry Porcini mushrooms
• 1/2 c. Water
• 4 x Fresh sage leaves cut into chiffonade
• 1/2 tsp Dry thyme
• 1 c. Chicken broth preferably homemade
• 2 Tbsp. Extra virgin olive oil
• 1 c. (packed) Italian parsley leaves
• 12 ounce Dry cappellini Salt to taste Freshly-grnd black pepper to taste

1. Bring porcini and water to a boil.
2. Cover and let stand 20 min or possibly till porcini are tender.
3. Drain through a cheesecloth lined sieve, reserving liquid.
4. Rinse any grit off porcini and mince.
5. Return soaking liquid, chopped porcini, sage, thyme, broth and extra virgin olive oil to a saucepan.
6. Bring water to a boil and cook cappelini for 3 to 4 min.
7. While cappelini is cooking, bring mushroom broth to a boil.
8. Add in parsley, salt and pepper and immediately remove from heat.
9. Drain capellini and portion out; ladle broth over the top and serve immediately.
10. This recipe yields 4 servings.

porcini mushrooms, water, sage, thyme, chicken broth, extra virgin olive oil, italian parsley, cappellini salt

Taken from cookeatshare.com/recipes/capellini-in-parsley-mushroom-broth-99208 (may not work)