Include in Print View:

Wine Caps with Leeks and Sausage

Courses:
Difficulty: Intermediate
Servings: 4
Season: Winter
Description

Wine cap stropharias are large, easy-to-recognize gilled mushrooms that sometimes come up in astounding quantities in the same wood chip habitats week after week every spring and fall. Considered choice, they’re mediocre sautéed with garlic and onions. Instead, a minimal amount of oil, plenty of lemon juice, wine (they are wine-caps, after all), nutmeg, and fennel make them excel.

Ingredients
  • 2 cups wine cap mushrooms (2-4, sliced)
  • 1 tablespoon leek (washed and sliced crosswise)
  • 1 teaspoon butter
  • 1/4 lb sausages (optional - bite size pieces, Italian is nice)
  • 1 clove garlic, or scapes, chopped (optional)
  • pepper & salt (to taste)
  • 1/2 teaspoon fennel seeds (crushed)
  • 2 teaspoons rosemary (fresh, minced)
  • 1/2 cup white wine
  • 2 teaspoons roux (dry - flour, milk powder, pepper, salt, savory)
  • nutmeg (grated)
  • 2 servings pasta
  • parmesan cheese (optional - grated)
Instructions
  1. 1
    Start the pasta water. Saute the leek and wine caps in a teaspoon of butter and the fennel, rosemary until wilted. Season with pepper and salt.
  2. 2
    Start the pasta cooking. Make a space in the middle and brown the sausage if used. Add the roux to the wine and whisk together. Add to the pan and cook over low heat until thickened.
  3. 3
    Reduce heat and grate the nutmeg over the pan. Arrange the pasta on plates. Add the mushroom saute on top. Grate Parmesan cheese on top if desired. Guten appatit!
Read it online: https://dev202406.minnesotamycologicalsociety.org/recipes/wine-caps-with-leeks-and-sausage/