CAPELLINI IN PARSLEY MUSHROOM BROTH

Capellini in Parsley Mushroom Broth image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.