Porcini and sausage stew - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet Italian sausages, casings removed |
| 2 | tablespoons | Chopped garlic |
| 4 | 14 1/2-oz cans diced peeled tomatoes | |
| 2 | ounces | Dried porcini mushrooms, reconstituted in 2 C hot water (separate recipe) |
| ¾ | cup | Dry red wine |
| 2 | Bay leaves | |
Directions
Saute sausages and garlic in heavy large Dutch oven over medium heat until sausages are cooked through, breaking into pieces with back of spoon, about 10 minutes. Add tomatoes and their juices, porcini, porcini soaking liquid, wine and bay leaves; bring to boil. Reduce heat; simmer until sauce thickens and is reduced to about 6 C, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. Discard bay leaves. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>