Ingredients Jump to Instructions ↓

  1. Linguine With Peas, Shiitake Mushrooms And Sage

  2. Serves 4 1 ounce dried porcini mushrooms

  3. 1 pound linguine

  4. 4 teaspoons olive oil, divided

  5. 2 leeks, chopped

  6. 2 cups sliced shiitake mushrooms

  7. 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried

  8. 1 cup frozen green peas

  9. 1 cup reduced-sodium vegetable broth

  10. 1/4 cup chopped fresh parsley leaves

  11. Salt and freshly ground black pepper

  12. 4 ounces Asiago or Romano

  13. 1 cup hot water for 15 minutes. Drain,

  14. reserve soaking liquid and set aside.

  15. Cook linguine according to package directions. Drain and set aside.

  16. Heat 2 teaspoons of the oil in a large skillet over medium heat.

  17. Add leeks and cook 2 minutes. Add drained porcini mushrooms and 3 to 5 minutes, until soft. Add sage

  18. and stir to coat. Add peas, broth and reserved porcini soaking

  19. liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add

  20. parsley and toss to combine. Season, to taste, with salt and black

  21. pepper. Transfer to a serving platter and, using a vegetable peeler,

  22. shave Asiago cheese over top.


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