Mushroom Fettuccine With Italian Sausage
September 04, 2014
"I love the flavor of dry mushrooms. The combination of the mushrooms, sausage and balsamic is heavenly."
- 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
Place mushrooms in 2 cups warm water for at least 20 minutes. Reserve liquid.
In a frying pan over medium-high heat, stir mushrooms and marjoram in olive oil for about 5 minutes.
Add sausage and vinegar, stir occasionally, keeping meat in chunks, for about 5 minutes.
Remove from heat, cover and keep warm.
Meanwhile pour mushroom liquid in a pan, add broth and bring to boil.
Add fettuccine; cook until barely tender. Strain and reduce broth to 2 cups.
Add pasta and mushrooms. Season to taste. Garnish with marjoram.
Tips & Variations
No special items needed.