Winter Dish of Chick Peas and Wild Mushrooms
Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.
More Recipes and Ideas:
Cream of Wild Mushroom Soup, Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons, Wild Mushroom Ravioli with Butter and Parmesan Sauce, Portobello Mushroom Recipes, Bean Salad Recipes, Mushroom Side Dish Recipes, Stuffed Mushrooms, Sauteed Mushroom Recipes, Bean Soup Recipes