Mushroom-Sausage Ragù

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"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
October 2010

Gallery

Credit: © Hector Sanchez

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

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.

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