Wild Mushroom and Sausage Linguine
Servings
2Serving size
2 ounces pasta with mushrooms and sauceThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 3 ounces Italian or spicy sausage |
| 1 tsp. Olive oil |
| 6 large Green onions (sliced crosswise) |
| 8 ounces Crimini mushrooms (sliced) |
| 8 ounces Mushrooms, oyster, raw (sliced) |
| 8 ounce Mushrooms, shiitake, raw (sliced) |
| 1/8 tsp. Red Pepper Flakes |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 ounce Whole Wheat Linguine (or gluten-free pasta) |
| 1/4 cup chopped Fresh parsley |
| 2 tsp.. Unsalted butter |
| 2 Tbsp. Parmesan cheese (grated) |
Instructions
While the water is heating, remove the casing from the sausage and cut into small dice or crumble.
Place a large non-stick skillet over medium high heat and add the sausage. Cook, stirring frequently for about 5 minutes.
Add the olive oil and the white part of the green onions. Cook for about one minute. Add the mushrooms and increase the heat to high. Add the red pepper flakes, salt, and black pepper.
While the mushrooms are cooking, add the pasta to the boiling water. Stir well and keep stirring occasionally.
Cook the mushrooms, tossing frequently, until the mushrooms are well browned. Adjust the heat to medium or medium-high.
When the pasta is done, add the parsley and the green part of the green onions to the pan. Toss well. Add 1 cup of the pasta water and toss well. Add the butter and then the drained pasta. Toss well.
Serve topped with the parmesan cheese.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Look for the best quality sausage with as natural ingredients possible and no more than 350mg sodium per ounce. Adding the sausage early in the cooking, as with this recipe, intensifies the flavor and means that you’ll have to add less salt to your dish.