Now, that’s a mouthful right there! Early June starts Farmer’s Market season again in Saratoga Springs. We love to go on Saturday mornings and enjoy the bounty made available from our local farmers and purveyors. This week, we visited the Mushroom Shop stall and as always, were not disappointed! We had a hard time deciding between the beautiful and stunning Lion’s Mane and Oyster mushrooms – but settled on the latter. Those beauties became the star of this recipe…but if you can’t get your hands on such exotic varieties – substitute your favorite, more accessible types like cremini, portabella or even the good ole white buttons! Those, coupled with the port wine reduction is heaven! The addition of sausage makes this a heartier meal – but leave out if you’d like to go veg!
Time: 40 minutes
1 tbs olive oil
1 lb. Italian sausage – hot or sweet, removed from their casings (I used hot) – or leave out if making this vegetarian
2 tbs balsamic vinegar, divided
1 tbs butter
8 oz. Oyster mushrooms, chopped
1 tbs. all-purpose flour
¼ cup minced shallots
1 clove garlic, finely minced
2 tbs tomato paste
1/3 cup port wine
1 ½ cups mushroom stock
2 tsp Worcestershire sauce
1 lb. long pasta such as tagliatelle, fettuccine, or pappardelle
2 thoughts on “Pasta with Mushrooms, Sausage, and a Port Wine Reduction”
This sounds fantastic! Can’t wait to try it (post move).
Awesome! Let me know how it goes!