Mushroom Fettuccine With Italian Sausage

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

• Ready In: 40 mins
• 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.