"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger.
Best Fast Recipes Ever
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 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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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.