Instructions: Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan.

Bring water to a boil and cook cappelini for 3 to 4 minutes. While cappelini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.