Here is a recipe for an easy-to-prepare Seduction Meal. This recipe uses fresh fettuccini pasta as a bed for fresh porcini
mushrooms sautéed with game sausage and garlic, then topped with
seasoned bread crumbs and black truffle butter at the last second for a
truly decadent result. If you don’t eat meat, you can simply cut the
sausage from the recipe for a vegetarian version.
mushrooms sautéed with game sausage and garlic, then topped with
seasoned bread crumbs and black truffle butter at the last second for a
truly decadent result. If you don’t eat meat, you can simply cut the
sausage from the recipe for a vegetarian version.
Pasta with Sauteed Porcini Mushrooms, Sausage, and Truffle Butter
Serves 4-6
Recipe courtesy of MarxFood.com
Ingredients:
- 3-4oz fresh fettuccini per person (or whatever noodles or filled pasta you like)
- 3 links of Wild Boar Italian Sausage or Venison Sausage with Merlot & Blueberries
- ¼ lb Fresh Porcini Mushrooms (or your favorite wild mushrooms)
- 1 large garlic clove
- Freshly grated Parmigiano Reggiano to top
- Bread crumbs to top.
- 2-3 sprigs of parsley
- 2 tbsp Black Truffle Butter
- Salt & pepper to taste
Directions:
- Start a pot of salted water boiling for the pasta.
- Cut the porcinis into thin sticks. As we did in the photo, you can also reserve some whole porcinis, slice them thinly and gently sauté them in a separate pan for use in the final presentation on top.
- Finely dice the parsley and toss it with the bread crumbs, salt & pepper.
- Finely dice the garlic clove.
- Remove the sausage from its casing, crumble the meat, and sauté it with the garlic in an oiled frying pan.
- When the sausage has cooked, remove it from the pan and sauté the porcinis in the remaining fat.
- Cook the pasta in the boiling water according to the manufacturer’s instructions.
- Toss the hot pasta with the sausage, garlic, and porcini mushrooms.
- Plate and top with a dollop of truffle butter, the seasoned bread crumbs and freshly grated parmigiano reggiano.
