Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a small bowl, soak dried mushrooms in 1/2 cup hot water for 15 minutes.

  • Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and garlic and cook 1 minute. Add fresh mushrooms and cook 3-5 minutes, until they begin to release juice. Add pastina and sage and cook 1 minute.

  • Add 1/2 cup of the broth and simmer until the liquid is absorbed.

  • Continue adding broth, 1/2 cup at a time, waiting until liquid is absorbed before adding more. (Total cooking time should be about 8 minutes.)

  • Strain reconstituted mushrooms through a paper-towel-lined sieve, reserving the liquid. Rinse mushrooms to remove any dirt and slice into thin strips.

  • Add mushrooms to pastina. Using a tablespoon, add most of the reserved liquid from the mushrooms to pasta. (Do not use the liquid at the very bottom of the cup, because it will have sediment.)

  • Simmer until liquid is absorbed. Stir in Parmesan and cook 1 minute, until cheese melts. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve immediately.


Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Facts

298 calories; fat 5g; saturated fat 2g; carbohydrates 50g; insoluble fiber 3g; sugars 2g; protein 14g; sodium 795mg; calcium 126mg; iron 3mg.