Title: Capellini in Parsley Mushroom Broth
Categories: None
Yield: 1 Servings

1 oz Dried Porcini mushrooms
1/2 c Water
4 Fresh sage leaves; cut into
-chiffonade
1/2 ts Dried thyme
1 c Chicken broth; preferably
-homemade
2 tb Olive oil
1 c Italian parsley leaves;
-(packed)
12 oz Dry cappellini
Salt and freshly ground
-pepper

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 cappelini for 3 to 4 minutes.

While cappelini 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.

Yield: 4 servings

Posted to recipelu-digest Volume 01 Number 577 by molony
on Jan 22, 1998