Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 -ounce dried porcini mushrooms |
1 pound linguine |
4 teaspoons olive oil, divided |
2 leeks, chopped |
2 cups 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 |
Directions:
1. Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
2. Cook linguine according to package directions. Drain and set aside.
3. 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.
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