Pasta With Mushrooms & Sausage.

“You should make this a lot.”

That’s what His Lordship said to me when I served him this particular plate of pasta.

And SWEET LORD, I intend to.

Because #mushrooms.

And #alwayshungry.

Special thanks to my mother-in-law for the kick-ass wild mushroom linguine, which made this dish even more spectacular.

Happy carbo-loading.

Pasta with Mushrooms & Sausage
Serves 4

2 oz. dried chanterelles
1 lb. sweet Italian sausage, casings removed
1 small yellow onion, finely diced
2 cloves garlic, minced
black pepper, freshly ground
2 cups cremini mushrooms, rubbed clean of any dirt and quartered
2 cups shiitake mushrooms, rubbed clean of any dirt and thinly sliced
1 lb. linguine, preferably wild mushroom linguine
Parmigiano-Reggiano, grated
1 large handful parsley leaves, roughly chopped

1. Bring large pot of salted water to boil.
2. Place dried chanterelles in small bowl; cover with hot water; let steep 15 minutes; remove, reserving water; chop; reserve.
3. Add sausage to large sauté pan; raise heat to medium; cook, breaking up sausage, until golden brown, about 10 minutes; remove cooked crumbled sausage with slotted spoon; reserve; return heat to low; add onion and garlic; season with salt and pepper; sweat 5 minutes; add cremini and shiitake mushrooms; season; raise heat to medium; cook until golden brown, about 5 to 7 minutes; add chanterelles and cook 3 to 4 minutes more; deglaze with reserved chanterelle water, scraping up brown bits from the bottom of the pan; reduce to 1 to 2 Tbsps. of liquid; season to taste.
4. Meanwhile, cook pasta to al dente; when pasta is cooked, transfer to mushroom mix; add sausage back to pan; toss together with Parmigiano; season to taste; serve immediately, topped with parsley.

Worried about farts? They make you faster.
Worried about sausage farts? They make you faster.

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