Winter dish of chick peas and wild mushrooms (mf)

4 Servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms; soaked in:
1 cup Water until soft
12 ounces Linguini
Olive oil
1 Clove garlic; minced
2 cups Plum tomatoes; drained and chopped
16 ounces Canned white cannellini beans, drained and rinsed
Salt and fresh ground black pepper

Directions

Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.

Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.

Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.

Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by <4paws@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997

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