Pasta with Sauteed Fresh Mushrooms, Sausage, and Truffle Butter
Serves 4-6

This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms (you could use any fresh  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.

Ingredients:
3-4oz per person whatever fresh noodles or filled pasta you like (fresh fettuccini depicted)
3 links of Wild Boar Italian Sausage or Venison Sausage with Merlot & Blueberries
¼ lb Fresh Porcini Mushrooms (any fresh wild mushrooms or fresh organic mushrooms can be used)
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:

1.  Start a pot of salted water boiling for the pasta.

2.  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. 

3.  Finely dice the parsley and toss it with the bread crumbs, salt & pepper.

4.  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. 

4.  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.

6.  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.

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Pasta Recipes
Mushroom Recipes
Sausage Recipes
Truffle Recipes