Mushroom Fettuccine With Italian Sausage

Submitted by MsPia

"I love the flavor of dry mushrooms. The combination of the mushrooms, sausage and balsamic is heavenly."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 1⁄2 ounces dried mushrooms, mixed Chanterelle, Porcini, Morel, Shitake mushrooms, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh marjoram, minced
• 1 lb low-fat italian sausage
• 2 tablespoons balsamic vinegar
• 3 cups vegetable broth
• 8 ounces dry fettuccine
• 4 sprigs fresh marjoram
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. Place mushrooms in 2 cups warm water for at least 20 minutes. Reserve liquid.
2. In a frying pan over medium-high heat, stir mushrooms and marjoram in olive oil for about 5 minutes.
3. Add sausage and vinegar, stir occasionally, keeping meat in chunks, for about 5 minutes.
4. Remove from heat, cover and keep warm.
5. Meanwhile pour mushroom liquid in a pan, add broth and bring to boil.
6. Add fettuccine; cook until barely tender. Strain and reduce broth to 2 cups.
7. Add pasta and mushrooms. Season to taste. Garnish with marjoram.

Reviews

[Pinaygourmet 345142]

Lovely! I really enjoyed the earthy flavours of wonderful pasta dish.