Recipes Mushroom-Sausage Ragù 3.0 (1,357) 3 Reviews "Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger. Best Fast Recipes Ever By Marcia Kiesel Updated on January 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Hector Sanchez Total Time: 30 mins Yield: 4 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 Directions 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. Rate it Print