Serves: 6; Prep Time: 10 minutes; Cook Time: 15 minutes Ingredients • 1 oz dried wild mushrooms (such as shiitake or porcini) • 2 t olive oil • 2 shallots, minced • 2 clv garlic, minced • 1 cup sliced fresh cremini or button mushrooms, or a combination of both • 12 oz dry pastina (or any tiny pasta) • 1/4 t dried sage • 4 cup reduced-sodium vegetable or chicken broth • 1/2 cup shredded Parmesan cheese • 1/4 cup chopped fresh parsley Salt and black pepper to taste Nutrition Score per serving: (1 1/3 cups): 280 calories, 19% fat (6 g; 2 g saturated), 62% carbs (43 g), 19% protein (13 g), 2.5 g fiber, 103 mg calcium, 1 mg iron, 453 mg sodium. Directions In a small bowl, soak the 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 1minute. 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 soaking liquid. Rinse mushrooms to remove any dirt and slice into thin strips. Add mushrooms to the pastina. Using a tablespoon, add most of the reserved liquid from the mushrooms to the 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 1minute, until cheese melts. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve immediately.