It was Cindy’s night to cook supper and for her meal she chose Mushroom-Sausage Ragu using a recipe from Food & Wine and she followed it except she used the whole pound of sausage and served it over hominy grits rather than polenta which is make from more finely ground cornmeal.
Mushroom- Sausage Ragu – Slightly adapted from Food & Wine
1 cup dried morel mushrooms
2 tablespoons olive oil
2 sweet Italian
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
1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid.
2. 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.