Orecchiette in a creamy Toulouse sausage and wild mushrooms sauce
Need some midweek inspiration? .
Ingredients:
• 800g of our Toulouse Sausages • 1 large onion finely chopped • 2 cloves garlic finely chopped • 50 g dried mixed wild mushrooms • 1/2 tsp dried Thyme • 2 Tbls chopped fresh Italian parsley • 500ml cream • 500g Orecchiette • Parmigiano Reggiano • Salt/pepper • Olive oil
Method:
• Soak the dried mushrooms in warm water for 30 minutes • Remove from the water and roughly chop. Set aside • Squeeze out all the sausage meat from the casings into a bowl and set aside. • Gently fry the onion in about 2 tablespoons of olive oil until soft and slightly golden • Add the garlic and gently fry for about a minute • Turn the heat up to medium high and add the sausage meat. • Stir the meat frequently, breaking it up with a firm spatula or wooden spoon until the pieces are about the size of your little fingernail. You can leave it more chunky if you prefer. • Add the thyme and stir through • Add the mushrooms and stir to combine • Once the meat has cooked through, add the cream, stir through and gently simmer for about 10 minutes until the cream has reduced by about half • While the sauce is reducing, cook the pasta in salty water until el dente • Stir the parsley through the sauce and check seasoning. • Drain the pasta and serve with the sauce topped with thin slices of Parmigiano Reggiano
Ingredients:
• 800g of our Toulouse Sausages • 1 large onion finely chopped • 2 cloves garlic finely chopped • 50 g dried mixed wild mushrooms • 1/2 tsp dried Thyme • 2 Tbls chopped fresh Italian parsley • 500ml cream • 500g Orecchiette • Parmigiano Reggiano • Salt/pepper • Olive oil
Method:
• Soak the dried mushrooms in warm water for 30 minutes • Remove from the water and roughly chop. Set aside • Squeeze out all the sausage meat from the casings into a bowl and set aside. • Gently fry the onion in about 2 tablespoons of olive oil until soft and slightly golden • Add the garlic and gently fry for about a minute • Turn the heat up to medium high and add the sausage meat. • Stir the meat frequently, breaking it up with a firm spatula or wooden spoon until the pieces are about the size of your little fingernail. You can leave it more chunky if you prefer. • Add the thyme and stir through • Add the mushrooms and stir to combine • Once the meat has cooked through, add the cream, stir through and gently simmer for about 10 minutes until the cream has reduced by about half • While the sauce is reducing, cook the pasta in salty water until el dente • Stir the parsley through the sauce and check seasoning. • Drain the pasta and serve with the sauce topped with thin slices of Parmigiano Reggiano
- Store:
- The Meat Room
×