"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger. Best Fast Recipes Ever
How to Make It
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.
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Aggregate Rating value: 3
Review Count: 1355
Worst Rating: 0
Best Rating: 5
Author Name: Suzanne McSpadden
Review Body: Delicious, easy enough to prepare, and versatile. I used dried shiitake mushrooms and a combination of trumpet and cremini for the fresh mushrooms. I also didn't add the water chestnuts as I had none (and it seemed an odd choice). I added two minced garlic cloves because garlic, and a swish more sun-dried tomato paste to thicken and color the sauce. Pretty on the plate, very tasty and enough for leftovers.
Review Rating: 4
Date Published: 2017-06-06
