Mushroom Fettuccine With Italian Sausage

Prep Time
Cook Time
Ready In

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

Original recipe yields 4 servings


  • Serving Size: 1 (376.8 g)
  • Calories 725
  • Total Fat - 48.6 g
  • Saturated Fat - 13 g
  • Cholesterol - 65.8 mg
  • Sodium - 2032.2 mg
  • Total Carbohydrate - 53.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 1.5 g
  • Protein - 20.2 g
  • Calcium - 37.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.5 mg

Step 1

Place mushrooms in 2 cups warm water for at least 20 minutes. Reserve liquid.

Step 2

In a frying pan over medium-high heat, stir mushrooms and marjoram in olive oil for about 5 minutes.

Step 3

Add sausage and vinegar, stir occasionally, keeping meat in chunks, for about 5 minutes.

Step 4

Remove from heat, cover and keep warm.

Step 5

Meanwhile pour mushroom liquid in a pan, add broth and bring to boil.

Step 6

Add fettuccine; cook until barely tender. Strain and reduce broth to 2 cups.

Step 7

Add pasta and mushrooms. Season to taste. Garnish with marjoram.

Tips & Variations

No special items needed.



Very good and easy too! I used oregano instead of marjoram but otherwise made as directed for a very good dinner. Thanks for sharing!

review by:
(8 Jun 2017)

Bergy (RIP" Forever in our Kitchen)

This was delicious! I adapted the recipe to use fresh mushrooms. Italian sausage made by local butcher, very lean & spicy. I fried the mushrooms & Italian sausage together, sprinkled in marjoram, added vinegar and set aside keeping it all warm. Used fresh fettuccine and cooked it in the veggie broth for 2 minutes. Added everything together and continued to simmer another few minutes. The fettuccine had great flavour. Everything blended together to make a delicious dinner. My friend is not crazy about sausages nor pasta & she devoured a large plateful. It will be made again.

(23 Aug 2016)