Good news though, the Mushroom-Sausage Ragù served over polenta from yesterday night was really nice! I used Rustic Coarse Polenta Integrale, from Anson Mills (www.ansonmills.com), which was the best polenta I ever had! I love mushrooms, so this recipe is definitely for me. If you love morels, you're good to go! The only downside is that I did not take a picture... We were reviewing the house plans with the architect, and the picture totally slipped through the cracks... Sorry readers! Will get back on track here tonight! I promise to make the recipe again though and will post then. You should try it too, it's fast and easy, and you can make ahead of time. Here it is:
Mushroom-Sausage Ragù
- 1 cup dried morel mushrooms
- 2 tablespoons olive oil
- 2 sweet Italian sausages
- 1/2 pound shiitake caps, quartered
- Salt and freshly ground pepper
- 2 thinly sliced shallots
- 6 water chestnuts, sliced 1/4 inch thick
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
- Chopped parsley, for garnish
- Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.
Talk to you tomorrow! Bon appétit!
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