Mushroom Fettuccine With Italian Sausage Recipe

Name: Mushroom Fettuccine With Italian Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 ounces dried mushrooms, mixed Chanterelle, Porcini, Morel, Shitake mushrooms, sliced; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh marjoram, minced; 1 lb low-fat italian sausage; 2 tablespoons balsamic vinegar; 3 cups vegetable broth; 8 ounces dry fettuccine; 4 sprigs fresh marjoram; ½ teaspoon salt; ½ teaspoon black pepper

Servings: persons

1
Place mushrooms in 2 cups warm water for at least 20 minutes.
2
Reserve liquid.
3
In a frying pan over medium-high heat, stir mushrooms and marjoram in olive oil for about 5 minutes.
4
Add sausage and vinegar, stir occasionally, keeping meat in chunks, for about 5 minutes.
5
Remove from heat, cover and keep warm.
6
Meanwhile pour mushroom liquid in a pan, add broth and bring to boil.
7
Add fettuccine; cook until barely tender.
8
Strain and reduce broth to 2 cups.
9
Add pasta and mushrooms.
10
Season to taste.
11
Garnish with marjoram.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12 ounces dried mushrooms, mixed Chanterelle, Porcini, Morel, Shitake mushrooms, sliced, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh marjoram, minced, 1 lb low-fat italian sausage, and more.

Yes, Mushroom Fettuccine With Italian Sausage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Fettuccine With Italian Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions