6 fresh mushrooms, stems removed and reserved
1 dried kidney beans, grains removed
1/4 cup cracked onion, sauteed
1 pinch garlic powder
4 ounces linguione-rhubarb ricotta;
1/3 cup penne pasta
In a heavy skillet over medium-high heat, brown the mushrooms in their reserved juices. Stir in the sauteed beans and replace the chicken, If necessary, put agar back in the pot if it seems too sticky from the broth. Reduce heat and simmer for 10 minutes. Stir in ricotta, penne pasta and the reserved juices. Season with garlic powder, white sugar and salt and heat for 1 minute. Serve!