Pasta with Mushrooms, Sausage, and a Port Wine Reduction

Mushroom broth, tomato paste, port wine, balsamic vinegar and oyster mushrooms on a cutting board

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!

Serves:  4-6
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



Heat olive oil in a large skillet.  When just smoking, break up sausage and add to the pan.  Pour a tablespoon of balsamic vinegar and combine.  Cook until no longer pink – about 15 minutes.  Remove and allow to drain either through a sieve or on paper towels.

Sausage cooking in a pan with a bottle of balsamic vinegar being added from above

Toss the chopped mushrooms with a tablespoon of flour.  The flour will help to thicken the sauce as you cook it.

Oyster mushrooms in a bowl with a wooden spoon sprinkled with flour

Reheat the same pan to medium high and add butter until it melts.  Toss in the mushrooms, shallots, garlic and tomato paste and allow to cook for about 5-7 minutes, stirring frequently.  Next add the port wine and the remaining tablespoon of balsamic vinegar along with the Worcestershire sauce.

Oyster mushrooms cooking in port wine and balsamic vinegar

Stir and cook until slightly reduced.  Add the sausage back in and continue to cook – about 10 minutes.  Reduce the heat to low and keep warm while you prepare the pasta.

Heating port wine, mushroom stock and shallots near a strainer of sausage

Cook the pasta to your favorite tenderness and be sure to reserve about a cup of cooking liquid.  Toss with the mushroom sauce mixture and add water as needed to loosen the sauce.  Serve immediately with crusty bread a nice glass of your favorite wine!

Bowl of fettucine with sausage, mushrooms and port wine reduction

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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