Ingredients
1 c. dried morel mushrooms
2 tbsp. olive oil
2 sweet Italian sausages
1/2 lb. shiitake caps
salt
Freshly ground pepper
2 shallots
6 water chestnuts
1 tbsp. tomato paste
1 tbsp. unsalted butter
chopped parsley
Preparation
Step 1Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. 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.Step 2Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper, and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste.Step 3Season with salt and pepper. Off the heat, swirl in the butter, and sprinkle with parsley. Serve over prepared polenta.
