Ingredients
2 tablespoons Dried porcini mushrooms (ceps)1 cup Boiling water
5 teaspoons Extra-virgin olive oil
3 Shallots, chopped
2 Garlic cloves, minced
1/2 pound Fresh shiitake mushrooms, stemmed, brushed clean and thinly sliced
3/4 pound Fresh cremini mushrooms, brushed clean and thinly sliced
1 cup Vegetable stock or broth
1 teaspoon Salt
1 tablespoon Butter
2 tablespoons Chopped fresh thyme, plus sprigs for garnish
1/4 teaspoon Freshly ground black pepper
9 ounces Fresh linguine or 1/2 pound dried linguine
Description
Meals Matter
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