Ingredients Jump to Instructions ↓

  1. 1-ounce dried porcini mushrooms

  2. 1 pound linguine

  3. 4 teaspoons olive oil, divided

  4. 2 leeks, chopped

  5. 2 cups sliced shiitake mushrooms

  6. 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried 1 cup frozen green peas

  7. 1 cup reduced-sodium vegetable broth

  8. 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper

  9. 4 ounces Asiago or Romano

Instructions Jump to Ingredients ↑

  1. 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.


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