The Complete Savorist

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1.00 LBS


Michelle De La Cerda


  • 1 ounce dried porcini mushrooms (2 pkgs)
  • 1-14.5 oz. can chicken broth
  • 3 tbsp. unsalted butter; divided 2:1
  • 1/2 cup onion; finely diced
  • 1 tsp. dried thyme
  • 1 1/2 lb. chicken thighs; cubed
  • 12 oz orecchiette pasta
  • 1/8 tsp salt and pepper; to taste
  • 2 1/2 cups water
  • 3 tbsp. fresh parsley
  • 1/2 cup Romano cheese


  1. Place mushrooms in a medium bowl; add 2 cups warm chicken broth-or place the mushrooms and broth in a saucepan and heat on low heat.
  2. Let soak until softened, about 30 minutes.
  3. Drain in a fine mesh sieve lined with a paper towel or coffee filter, reserving the liquid.
  4. Squeeze mushrooms to remove excess liquid and any clinging grit.
  5. Roughly chop the mushrooms and set aside.
  6. Melt 2 tbsp butter in a skillet over medium heat.
  7. Add the onion; cook until softened about 3-5 minutes.
  8. Add the thyme, stir well.
  9. Add the chicken, salt, and pepper. Cook about 3 minutes until the chicken has turned white and is no longer pink.
  10. Add pasta, porcini, salt, pepper, reserved mushroom liquid, and water.
  11. Bring to a low boil; reduce heat, and simmer, stirring often, until pasta has absorbed most of the liquid and is creamy, about 11 minutes.
  12. Add remaining tbsp of butter.
  13. Stir in Romano and fresh parsley, taste for seasoning and add any additional salt and pepper if needed.