Wild Oyster Mushroom & Sausage pasta |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) olive oil |
9 ounce(s) good spicy sausage |
1 onion finely chopped |
1 clove(s) garlic minced |
1 pound(s) mixed wild mushrooms, like oysters, shitakes, or hen of the woods trimmed and torn or cut up |
2 tablespoon(s) thyme, fresh leaves |
1-2 small dried red chilis crumbled |
salt and pepper |
6 ounce(s) wide dried egg noodles |
3-4 tablespoon(s) butter |
1/2 cup(s) flat leaf parsely chopped |
1/2 cup(s) parmesan cheese freshly grated |
Directions:
1. - In a large skillet, heat oil over medium high heat; add sausage, onion and garlic, breaking sausage up with spoon while cooking until onions are golden, about 7 minutes. If sausage is very fatty, drain excess drippings from pan. Add mushrooms, thyme, and chilis; cook, stirring frequently until mushrooms release their liquid and it evaporates, about 10-12 minutes. Remove from heat, season with salt and pepper.
2. - Meanwhile, cook pasta to al dente in a large pot. Drain, saving 1/2 cup of cooking liquid. Return pasta to pot.
3. - Add butter to mushroom mixture, along with a little of the cooking liquid from the pasta to loosen and deglaze. Pour mushroom mixture, parsley and parmesan cheese into pot with pasta and toss to combine. Turn out onto large platter to serve.. May be garnished with more parsley and cheese
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