“You should make this a lot.”
That’s what His Lordship said to me when I served him this particular plate of pasta.
And SWEET LORD, I intend to.
Special thanks to my mother-in-law for the kick-ass wild mushroom linguine, which made this dish even more spectacular.
Pasta with Mushrooms & Sausage
2 oz. dried chanterelles
1 lb. sweet Italian sausage, casings removed
1 small yellow onion, finely diced
2 cloves garlic, minced
black pepper, freshly ground
2 cups cremini mushrooms, rubbed clean of any dirt and quartered
2 cups shiitake mushrooms, rubbed clean of any dirt and thinly sliced
1 lb. linguine, preferably wild mushroom linguine
1 large handful parsley leaves, roughly chopped
1. Bring large pot of salted water to boil.
2. Place dried chanterelles in small bowl; cover with hot water; let steep 15 minutes; remove, reserving water; chop; reserve.
3. Add sausage to large sauté pan; raise heat to medium; cook, breaking up sausage, until golden brown, about 10 minutes; remove cooked crumbled sausage with slotted spoon; reserve; return heat to low; add onion and garlic; season with salt and pepper; sweat 5 minutes; add cremini and shiitake mushrooms; season; raise heat to medium; cook until golden brown, about 5 to 7 minutes; add chanterelles and cook 3 to 4 minutes more; deglaze with reserved chanterelle water, scraping up brown bits from the bottom of the pan; reduce to 1 to 2 Tbsps. of liquid; season to taste.
4. Meanwhile, cook pasta to al dente; when pasta is cooked, transfer to mushroom mix; add sausage back to pan; toss together with Parmigiano; season to taste; serve immediately, topped with parsley.