Mushroom Sauce - Salsa Di Funghi

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
• 1/2 lb sweet lamb sausage or 1/2 lb hot lamb sausage
• salt and pepper, to taste
• 1 lb whole wheat fettuccine, cooked, and drained
• 1 cup heavy cream or 1 cup half & half light cream
• 3/4 cup parmigiano-reggiano cheese, grated

Recipe

• 1 melt the butter in a large saute pan, and cook the garlic until it is soft.
• 2 stir in the mushrooms, and cook until they begin to give off their liquid. transfer the mushrooms to a bowl, and set aside.
• 3 brown the lamb sausage in the same pan, breaking it up with a fork.
• 4 season with salt and pepper.
• 5 if the sausage seems dry, add a little butter to the pan while it is cooking.
• 6 return the mushrooms to the pan, and mix ingredients well.
• 7 cover the pan and keep warm.
• 8 cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
• 9 stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
• 10 serve immediately.