Recipe courtesy of Michele Urvater

Capellini in Parsley Mushroom Broth

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.