Ingredients

The following ingredients have 4 Servings
  • 1/4 cup dry white wine ((can sub water))
  • 3/4 cup water
  • 3/4 ounce pack dried chantrelle mushrooms
  • 1 tablespoon olive oil
  • 1/2 onion (cut into a small dice)
  • 1 pound bulk Italian sausage ((mild or spicy, depending on what you like!) or sausage links with casings removed)
  • 1 cup heavy cream
  • 1/3 cup freshly grated parmesan cheese
  • 8 ounces whole-wheat fettucini ((or other shape), cooked according to package directions)
  • salt and pepper (to taste)
  • fresh Italian parsley (chopped, for garnish)

Instruction

  • Combine the wine, water, and dried mushrooms in a small pot. Simmer over low heat until the mushrooms have softened, about 10 minutes. To remove any sediment, strain the liquid through a fine sieve or coffee filter (and reserve the liquid) and rinse off the mushrooms in fresh water. Set aside for the sauce.
  • Heat the olive oil in a large skillet over medium heat, add the onion and stir occasionally until translucent and soft but not brown, 4 to 5 minutes. Add in the sausage and cook while breaking it up with a spoon, until brown and no longer pink, 5 to 7 minutes. Drain and discard the fat.
  • Add in the mushrooms, mushroom liquid, heavy cream, and parmesan, stir to combine. Stir in the cooked noodles and bring to a simmer for a few minutes to help thicken the sauce. Season with salt and pepper, garnish with fresh parsley (and additional parmesan, if desired), and serve immediately.