Spinach Tortellini And Porcini Salad

• 1 oz. (1 c.) dried porcini
• boiling water (to cover)
• 2 Tbsp. balsamic vinegar
• 1 large garlic clove, minced
• salt and pepper to taste
• 1 lb. spinach and Ricotta tortellini
• 1/2 to 2/3 c. chopped fresh parsley
• 1/2 c. grated Parmesan cheese
• 1/4 lb. fresh spinach, stems removed and leaves washed
• 1/4 c. olive oil
• 1/2 c. peas
• 2 Tbsp. sage leaves

1. Place the dried mushrooms in a bowl and pour on boiling water to cover.
2. Let sit for 15 to 30 minutes, until the mushrooms are tender.
3. Drain through a cheesecloth or paper towel-lined strainer, reserving the liquid and rinse the mushrooms thoroughly in several changes of water, making sure all the grit is washed away.
4. Squeeze dry and chop coarsely.
5. Mix together the vinegar, garlic, olive oil, 2 tablespoons of the reserved mushroom soaking liquid and salt and pepper to taste.
6. Cook the tortellini and peas in boiling water.
7. Cook al dente; drain and toss with dressing, herbs and Parmesan cheese.
8. Line a salad bowl with the spinach leaves; top with the salad.
9. Serves 4.

porcini, boiling water, balsamic vinegar, garlic, salt, parsley, parmesan cheese, fresh spinach, olive oil, peas, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677855 (may not work)