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Title: Winter Dish of Chick Peas and Wild Mushrooms (Mf)
Categories: Bean Blank
Yield: 4 Servings
| 1 | oz | Dried porcini mushrooms; soaked in |
| 1 | c | Water -until soft |
| 12 | oz | Linguini |
| Olive oil | ||
| 1 | Clove garlic; minced | |
| 2 | c | Plum tomatoes; drained and chopped |
| 16 | oz | Canned white cannellini beans, drained and rinsed |
| Salt and fresh ground black pepper |
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@netrax. net>.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632
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