Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables

• 1 -ounce dried porcini mushrooms
• 1 pound linguine
• 4 teaspoons olive oil, divided
• 2 leeks, chopped
• 2 cups sliced shiitake mushrooms
• 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
• 1 cup frozen green peas
• 1 cup reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 ounces Asiago or Romano

1. Soak porcini mushrooms in 1 cup hot water for 15 minutes.
2. Drain, reserve soaking liquid and set aside.
3. Cook linguine according to package directions.
4. Drain and set aside.
5. Heat 2 teaspoons of the oil in a large skillet over medium heat.
6. Add leeks and cook 2 minutes.
7. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft.
8. Add sage and stir to coat.
9. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer.
10. Simmer 5 minutes.
11. Add mixture to linguine, add parsley and toss to combine.
12. Season, to taste, with salt and black pepper.
13. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.

porcini mushrooms, linguine, olive oil, leeks, shiitake mushrooms, sage, frozen green peas, vegetable broth, parsley, salt, romano

Taken from www.foodnetwork.com/recipes/robin-miller/linguine-with-peas-shiitake-mushrooms-and-sage-with-mixed-sauteed-vegetables-recipe.html (may not work)