|250 g||Button mushrooms, sliced (Main)|
|2 Tbsp||Olive oil|
|250 g||Field mushrooms, sliced|
|400 g||Sausages, pre-cooked and thickly sliced (our preference is chicken sausages) (Main)|
|2 cloves||Garlic, chopped|
|2 Tbsp||Balsamic vinegar|
|350 g||Pasta, vermicelli (Main)|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Fresh oregano, chopped|
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- Heat oil in a frying pan, add sliced mushrooms and garlic to the pan and stir-fry for 5 minutes to brown. Put to one side.
- Add sliced sausages to the pan and cook for 10 minutes until browned all over. Return the mushrooms to the pan and add balsamic vinegar. Toss well to combine.
- At the same time, cook pasta in plenty of boiling salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well and reserve ½ cup of the pasta cooking water.
- Stir cooked pasta and reserved water into the sausage sauce. Season with salt and pepper and toss well. Serve scattered with oregano, if desired.