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Mushroom Fettuccine With Italian Sausage

Here's how you make Mushroom Fettuccine With Italian Sausage
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 1/2 ounces dried mushrooms (mixed Chanterelle, Porcini, Morel, Shitake mushrooms, sliced)
  • 1 tablespoon olive oil (extra virgin)
  • 1 tablespoon fresh marjoram, minced
  • 1 pound Italian sausage (reduced-fat)
  • 2 tablespoons balsamic vinegar
  • 3 cups vegetable broth
  • 8 ounces dry fettuccine pasta
  • Fresh marjoram (4 sprigs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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