Mushroom-Sausage Ragù

Mushroom-Sausage Ragu Recipe
Hector Sanchez
"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger. Serve this sausage ragu over polenta.


Total time: 30 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 30 Minutes


1 cup dried morel mushrooms
2 tablespoons olive oil
2 sweet Italian sausages
1/2 pound shiitake caps, quartered
Salt and freshly ground pepper
2 thinly sliced shallots
6 water chestnuts, sliced 1/4 inch thick
1 tablespoon tomato paste
1 tablespoon unsalted butter
Chopped parsley, for garnish


Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.

Marcia Kiesel,

Food & Wine

October 2010
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