Linguine With Peas, Shiitake Mushrooms And Sage With Mixed Sauteed
Vegetables

Serves 4
Recipe By: Robin Miller

1 ounces dried porcini mushrooms
1 pounds linguine
4 teaspoons olive oil -- divided
2 leeks -- chopped
2 cup sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano

Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain,
reserve soaking liquid and set aside.
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add
leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake
mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to
coat. Add peas, broth and reserved porcini soaking liquid (strain
liquid through a paper towel to remove debris) and bring to a simmer.
Simmer 5 minutes. Add mixture to linguine, add parsley and toss to
combine. Season, to taste, with salt and black pepper. Transfer to a
serving platter and, using a vegetable peeler, shave Asiago cheese
over top.


Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


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