Here's What You'll Need
1
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
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2
Place the porcinis in a small bowl, then cover with room temperature water. Allow to soak for 10 minutes, then drain and finely chop.
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3
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.
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4
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.
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5
Pour in 1 cup red wine, then cook 1-2 minutes, or until wine has reduced by about half.
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6
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.
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8
Remove the bay leaf, taste and adjust seasoning as needed, serve immediately over polenta or pasta. Garnish with Parmesan cheese and extra thyme leaves.
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