- 1 ounce dried porcini mushrooms
- ½ cup hot water
- 1 pound linguine
- 2 teaspoons olive oil
- 2 leeks (white part only), washed well and chopped
- 2 cups sliced fresh shiitake mushroom caps
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1 cup frozen green peas
- 1 cup reduced-sodium vegetable broth
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- One 4-ounce chunk aged Asiago or Romano cheese
- Soak the porcini mushrooms in the hot water for 15 minutes, then strain through a paper towel-lined sieve, reserving the soaking liquid. Set the mushrooms and soaking liquid aside.
- Cook the linguine according to the package directions. Drain and set aside.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 2 minutes. Add the drained porcinis and the shiitakes and cook, stirring a few times, until softened, 3 to 5 minutes. Add the sage and stir to coat. Add the peas, broth, and reserved porcini soaking liquid, bring to a simmer, and let simmer for 5 minutes. Add the linguine and toss to combine.
- Remove from the heat, stir in the parsley, and season with salt and pepper. Transfer to a warm serving platter and, using a vegetable peeler, shave the cheese over the top right before serving.