Ragout of Chanterelles & Pork Sausage

Name: Ragout of Chanterelles & Pork Sausage
Prep time: 25 min
Total time: 50 min
Ingredients: 200 g wild chanterelle mushroom; 400 g pork sausage; 7 leaves sage; 2 sprigs rosemary; 2 cloves garlic; 1 large onion; ¾ cup butter; ¾ cup white wine; black pepper to taste; salt to taste; to taste grated parmesan cheese

50m

This Ragout is made from wild seasonal chanterelles, fresh pork sausage and aromatic herbs. It pairs perfectly with fresh cut tagliatelle pasta!

This is a dish connected to my childhood and brings back memories of my grandparents cooking it during the winter season in northern Italy.

Trim and slice 1 large onion
Smash 2 cloves of garlic
Pick leaves from 2 sprigs of rosemary
Finely chop the rosemary
Clean 200 g of wild chanterelles using a paper towel
Divide chanterelles into pieces
Melt ¾ cup of butter on low heat
Gently fry the sliced onions until blonde caramelization
Add smashed garlic cloves
Add 400 g of chopped fresh sausage without the casing
Tear 7 leaves of fresh sage and add to pan. Simmer gently until sausage begins to cook
Add the chanterelles
Add chopped rosemary. Simmer gently until chanterelles begin to cook
Pull pan away from stove and add ¾ cup of white wine. Simmer until wine reduces by 2/3
Ragout should look like this
Add black pepper to taste
Remove the garlic cloves. The Pork and Chanterelles Ragout is ready