Ingredients

• 1-ounce dried porcini mushrooms
• 1 pound linguine
• 4 teaspoons olive oil, divided
• 2 leeks, chopped
• 2 cups sliced shiitake mushrooms
• 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
• 1 cup frozen green peas
• 1 cup reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 ounces Asiago or Romano

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Instructions

1. Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
2. Cook linguine according to package directions. Drain and set aside.
3. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.