Mushroom Fettuccine With Italian Sausage

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • 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.

Related

ellie

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

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.

review by:
(23 Aug 2016)