Wine Caps with Leeks and Sausage
Wine cap stropharias are large, easy-to-recognize mushrooms that often appear in impressive clusters in wood chip beds every spring and fall. Known as a choice edible, they can be surprisingly average when simply sautéed with garlic and onions. But with just a splash of oil, plenty of bright lemon juice, a splash of wine (a nod to their name), and warming spices like nutmeg and fennel, these mushrooms truly shine.
This recipe pairs wine caps with sweet leeks and savory sausage, creating a balanced dish that highlights the mushroom’s meaty texture and enhances its flavor with vibrant, layered notes. It’s perfect for cooks wanting to turn a familiar foraged mushroom into a standout, memorable meal.
Ingredients
Instructions
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Start the water to boil for the pasta.
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Saute the leek and wine caps in a teaspoon of butter and the fennel, rosemary until wilted. Season with pepper and salt.
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Start cooking the pasta.
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Make a space in the middle and brown the sausage.
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Add the roux to the wine and whisk together.
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Add to the pan and cook over low heat until thickened.
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Reduce heat and grate the nutmeg over the pan.
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Arrange the pasta on plates.
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Add the mushroom saute on top.
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Grate Parmesan cheese on top if desired. Guten appatit!