Creamy Mushrooms with Sausage Stroganoff | CookOS

Creamy Mushrooms with Sausage

Name: Creamy Mushrooms with Sausage Stroganoff
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ½ oz dried porcini mushrooms; 8 oz cremini mushrooms, sliced thin; 1 shallot, finely chopped; 4 oz small pasta such as elbow macaroni or fusilli; 2 links Italian sausage; 2 tbsp sour cream

Creamy Mushrooms with Sausage is an Italian sausage stroganoff featuring a savory blend of dried porcini and fresh cremini mushrooms finished with sour cream. It delivers rich, earthy flavors without the lengthy cooking time of traditional beef stroganoff.

🌍Italian 🏷️Mushrooms 🏷️Sausage 🏷️Italian sausage 🏷️Pasta 🏷️Elbow macaroni

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🏷️Fusilli

Total

1h 50m

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ oz dried porcini mushrooms
8 oz cremini mushrooms, sliced thin
1 shallot, finely chopped
4 oz small pasta such as elbow macaroni or fusilli
2 links Italian sausage
2 tbsp sour cream

6 Ingredients

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Instructions

1
Place porcinis in a glass measuring cup and cover with 1 cup boiling water. Let sit 5 minutes.
2
Melt butter in a large skillet over medium heat. Add shallots and ½ tsp salt, and cook for 2 minutes until golden brown. Add cremini mushrooms and cook for 5 minutes until browned.
3
Transfer soaked porcinis to a cutting board; save the soaking liquid. Add liquid to skillet, scraping the bottom of the pan. Increase heat to high, bring to a boil, simmer for 2 minutes. Roughly chop porcinis and add to skillet.
4
Place vacuum-sealed sausages in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Transfer mushroom mixture to a second Suvie pan and in the top zone of Suvie. Input settings, and cook now or schedule.
5
Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or Schedule.
6
After the cook, transfer pasta and mushrooms to a large bowl with sour cream and ½ tsp salt.
7
Remove sausages from packaging, cut into rounds, and stir into pasta mixture. Season with salt and pepper to taste, divide between bowls, and serve.

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Tips & Notes

Pro tips

Soak dried porcini in ¼ cup hot water for 5 minutes to rehydrate, then chop fine and reserve the soaking liquid—add it to the sauce for extra umami depth.
Brown the sausage fully before adding mushrooms; rendered fat flavors the mushrooms and helps build the sauce base.
Slice cremini mushrooms thin so they release moisture faster and concentrate their flavor in the sauce.
Stir in sour cream off-heat or over low heat to prevent curdling; add it just before serving for the best texture.

Substitutions

Cremini mushrooms → button mushrooms (milder flavor, use 10 oz for same texture)
Sour cream → Greek yogurt or crème fraîche (use same amount; yogurt is tangier)
Italian sausage → ground beef or ground pork (browning technique stays the same)
Dried porcini → 1 tbsp balsamic vinegar or 2 tbsp dry red wine (adds depth differently)

Storage & make-ahead

Store in an airtight container refrigerated up to 3 days. Reheat gently on the stovetop with a splash of water or broth; add fresh sour cream if needed.

Common Questions

Can I use fresh mushrooms instead of dried porcini?

You can increase cremini mushrooms to 12 oz for more volume, but you'll lose the concentrated umami depth dried porcini provides. Consider adding 1 tbsp tomato paste or a splash of red wine to compensate.

What type of Italian sausage works best?

Hot or sweet Italian sausage both work well; hot sausage adds spice, sweet is milder. Remove the casing and crumble the meat for even browning and faster cooking.

Can I make this ahead?

Brown the sausage and cook the mushrooms up to 1 day ahead; store separately. Reheat the sausage and mushrooms gently, then add pasta and sour cream just before serving to avoid curdling.

Can I freeze leftovers?

Freeze the sausage-mushroom mixture (without sour cream) up to 2 months. Thaw overnight and reheat gently, stirring in sour cream after warming through.

What pasta shapes work best?

Small shapes like elbow macaroni, fusilli, or ditalini trap the creamy sauce well. Avoid long pasta like spaghetti, which doesn't hold the stroganoff-style sauce effectively.