TLC Cooking "Emeril's Linguine with Dried Mushrooms and Scallions"

Emeril's Linguine with Dried Mushrooms and Scallions

YIELD 4 servings

INGREDIENTS

2 cups	assorted dried mushrooms, like cremini, shiitake, oyster and chanterelle
2 cups	hot water
3 tablespoons	olive oil
1 medium	white onion, finely chopped
3 tablespoons	chopped garlic
Salt and freshly ground black pepper
1 cup	vegetable stock
1 cup	chopped scallions
1 pound	linguine, cooked al dente
Parmesan cheese for garnish

PREPARATION:

Method:

In a medium-sized bowl, combine the dried mushrooms and the hot water. Steep the mushrooms for 10 minutes, or until they reconstitute. Remove the mushrooms with a slotted spoon to a separate bowl and pour the remaining liquid into another bowl, taking care not to pour in any grit from the mushrooms.
In a large saute pan over medium heat, add the olive oil. Next, add the onions and continue to cook until they begin to wilt, about 5 minutes. Add the garlic and season
with salt and pepper. Once the garlic begins to soften, add the mushrooms, reserved mushroom broth and vegetable stock. Bring the mixture to a boil and reduce by half, about 5 minutes. Add in the linguine and scallions and toss well to combine.
Serve immediately with Parmesan cheese for garnish.
Editor's Note: Look for organic cheese and other organic, locally-grown ingredients when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the International Vegetarian episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.