Here's What You'll Need
dried porcini mushrooms, olive oil, spicy italian sausage, butter, shallots, garlic, dry red wine, shiitake mushrooms, tomato paste, crushed tomatoes, thyme, cinnamon, salt, pepper, bay leaf
Place the porcinis in a small bowl, then cover with room temperature water. Allow to soak for 10 minutes, then drain and finely chop.
Heat olive oil in a pan. Add sausage and cook, breaking up with a wooden spoon, until browned on all sides. Transfer the sausage to a small bowl, leaving the renderings in the pan.
Add sliced shallots and chopped garlic cloves, then cook about 3 minutes. Add butter to the pan. When melted, add mushrooms. Cook, stirring occasionally, for 5 minutes.
Pour in 1 cup red wine, then cook 1-2 minutes, or until wine has reduced by about half.
Add tomato paste, the crushed tomatoes, thyme, cinnamon, salt, pepper and porcini mushrooms. Stir well, then return the browned sausage to the pan and add water.
Remove the bay leaf, taste and adjust seasoning as needed, serve immediately over polenta or pasta. Garnish with Parmesan cheese and extra thyme leaves.