Creamy Mushrooms with Sausage

Place porcinis in a glass measuring cup and cover with 1 cup boiling water. Let sit 5 minutes.

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.

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.

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.

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.

After the cook, transfer pasta and mushrooms to a large bowl with sour cream and ½ tsp salt.

Remove sausages from packaging, cut into rounds, and stir into pasta mixture. Season with salt and pepper to taste, divide between bowls, and serve.