Capellini In Parsley Mushroom Broth
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Capellini In Parsley Mushroom Broth
  Mushrooms  
Last updated 6/12/2012 1:12:08 AM. Recipe ID 39943. Report a problem with this recipe.
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      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
  




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Recipe ID 39943 (Apr 03, 2005)

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