Mushroom-Sausage Ragù

"Sauteed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger.

 

Slideshow:  Best Fast Recipes Ever

 

  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 1 cup dried morel mushrooms
  • 2 tablespoons olive oil
  • 2 sweet Italian sausages
  • 1/2 pound shiitake caps, quartered
  • Salt and freshly ground pepper
  • 2 thinly sliced shallots
  • 6 water chestnuts, sliced 1/4 inch thick
  • 1 tablespoon tomato paste
  • 1 tablespoon unsalted butter
  • Chopped parsley, for garnish

How to make this recipe

  1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.
Contributed By Photo © Hector Sanchez Published October 2010





472777 recipes/mushroom-sausage-ragu 2013-12-06 Marcia Kiesel fall|winter|italian|4|fast|make-ahead|weeknight-dinner october-2010,marcia kiesel,mushroom ragu,sausage ragu,fast ragu,morel mushrooms recipes,mushroom-sausage-ragu 472777
Close