Rich, earthy, creamy, and unforgettable—this pasta brings together savory mushrooms, real maple breakfast sausage, luxurious goat cheese, and the aromatic touch of Olive Amelia Wild Mushroom & Sage Olive Oil and Maple Balsamic Vinegar. It's pure comfort in every bite!
Ingredients:
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Gourmet Market & Meats of Fernandina Real Maple Breakfast Sausage
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12 oz. mushrooms, cleaned and sliced
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1 yellow onion, diced
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4 garlic cloves, minced
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1 c. white wine
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2 c. heavy cream
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Sea salt and freshly ground black pepper, to taste
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Valente Roasted Garlic & Basil Linguine
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Goat Cheese
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Hazelnuts, chopped
Instructions:
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Clean and slice mushrooms about ¼" thick. Set aside.
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Preheat a cast iron skillet over medium-high heat. Add 1 Tbsp. Wild Mushroom & Sage Olive Oil. Once hot, cook the maple breakfast sausage until browned and cooked through. Remove sausage and set aside.
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In the same pan, add remaining Wild Mushroom & Sage Olive Oil, then add mushrooms and diced onions. Sauté until golden and just tender, stirring minimally to allow for browning.
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Add minced garlic, Garlicky Wild Mushroom Rub, and white wine to the skillet. Simmer until the wine reduces by half.
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Stir in heavy cream. Bring to a gentle boil, then lower heat and simmer for 10–15 minutes until thickened. Season with sea salt, black pepper, and a generous drizzle of Maple Balsamic Vinegar.
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Meanwhile, bring a large pot of salted water to a boil. Cook the Valente Roasted Garlic & Basil Linguine until al dente. Reserve ¾ cup of pasta water before draining.
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In a large bowl, combine cooked pasta, wild mushroom and sausage mixture, Cotton Cloud Goat Cheese, and reserved pasta water. Toss gently until the cheese melts and coats the pasta.
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Serve topped with chopped hazelnuts and an extra drizzle of Maple Balsamic for a finishing touch.