Capellini in Parsley Mushroom Broth

1. 1

   Bring porcini and water to a boil.

2. 2

   Cover and let stand 20 minutes or until porcini are tender.

3. 3

   Drain through a cheesecloth lined sieve, reserving liquid.

4. 4

   Rinse any grit off porcini and mince.

5. 5

   Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan.

6. 6

   Bring water to a boil and cook capellini for 3 to 4 minutes.

7. 7

   While capellini is cooking, bring mushroom broth to a boil.

8. 8

   Add parsley, salt and pepper and immediately remove from heat.

9. 9

   Drain capellini and portion out; ladle broth over the top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.