Mushroom Fettuccine With Italian Sausage

• 2 12 ounces dried mushrooms, mixed Chanterelle, Porcini, Morel, Shitake mushrooms, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh marjoram, minced
• 1 lb low-fat italian sausage
• 2 tablespoons balsamic vinegar
• 3 cups vegetable broth
• 8 ounces dry fettuccine
• 4 sprigs fresh marjoram
• 12 teaspoon salt
• 12 teaspoon black pepper

1. Place mushrooms in 2 cups warm water for at least 20 minutes.
2. Reserve liquid.
3. In a frying pan over medium-high heat, stir mushrooms and marjoram in olive oil for about 5 minutes.
4. Add sausage and vinegar, stir occasionally, keeping meat in chunks, for about 5 minutes.
5. Remove from heat, cover and keep warm.
6. Meanwhile pour mushroom liquid in a pan, add broth and bring to boil.
7. Add fettuccine; cook until barely tender.
8. Strain and reduce broth to 2 cups.
9. Add pasta and mushrooms.
10. Season to taste.
11. Garnish with marjoram.

mushrooms, extra virgin olive oil, fresh marjoram, lowfat italian sausage, balsamic vinegar, vegetable broth, fettuccine, marjoram, salt, black pepper

Taken from www.food.com/recipe/mushroom-fettuccine-with-italian-sausage-220519 (may not work)