Mushroom-Sausage Ragù

• 1 cup dried morel mushrooms
• 2 tablespoons olive oil
• 2 sweet Italian sausages
• 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. 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. Heat 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. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.

mushrooms, olive oil, sweet italian sausages, shiitake caps, salt, shallots, water chestnuts, tomato paste, unsalted butter, parsley

Taken from www.epicurious.com/recipes/member/views/mushroom-sausage-ragu-51163661 (may not work)