Winter Dish Of Chick Peas And Wild Mushrooms

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms - soaked in
1 cup	237ml	Water - until soft
12 oz	340g	Linguini
		Olive oil
1		Garlic clove - minced
2 cups	125g / 4.4oz	Plum tomatoes - drained, chopped
1		White cannellini beans - (16 oz) - drained, rinsed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6632)

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