""Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger...."
INGREDIENTS
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1 cup(s) dried morel mushrooms
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2 tablespoon(s) olive oil
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2 sweet Italian sausages
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1/2 pound(s) shiitake caps, quartered
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Salt and freshly ground pepper
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2 thinly sliced shallots
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6 water chestnuts, sliced 1/4 inch thick
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1 tablespoon(s) tomato paste
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1 tablespoon(s) unsalted butter
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Chopped parsley, for garnish