Capellini in Parsley Mushroom Broth

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1 -ounce dried Porcini mushrooms
  • 1/2 cup water
  • 4 fresh sage leaves, cut into chiffonade
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth, preferably homemade
  • 2 tablespoons olive oil
  • 1 cup Italian parsley leaves (packed)
  • 12 ounces dry capellini
  • Salt and freshly ground pepper
Directions
  • 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 capellini for 3 to 4 minutes. While capellini 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.


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