Linguine with wild mushrooms and sausage - bon appetit

4 servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) unsalted butter
1 pounds Fresh shiitake mushrooms, stems removed, sliced
1 tablespoon Chopped fresh thyme
2 cups Canned low-salt chicken
Broth
2 cups Canned beef broth
¾ pounds Sweet Italian sausage
1 pack (9-oz) fresh linguine

Directions

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saute until golden, about 6 minutes; add thyme and stir 1 minute. Season to taste with salt and pepper.

Bring chicken broth and beef broth to boil in a heavy large shallow saucepan. Add sausage and simmer until cooked through, about 12 minutes. Using tongs, remove sausage. Boil broth mixture until reduced to 2½ C, about 15 minutes. Slice sausage into ½-inch-thick rounds.

Add linguine to broth mixture and cook until linguine is tender but still firm to bite. (Do not drain.) Add mushrooms and sausage to pasta. Season with salt and pepper.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

Related recipes