Pork Sausage and Pine Mushrooms Ragu by Gerard Curto from Epocha


Ingredients

300g Pine mushrooms (sub with any large seasonal mushrooms available), 500g Pork Italian style sausages, casing removed, 1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra, 3 French eschallots, thinly sliced, 2 Garlic cloves, thinly sliced, 2tbs Finely chopped parsley, plus extra leaves to serve, 1/3 Cup (80ml) dry white wine, 300ml Chicken or vegetable stock, 4 Thick slices good quality sourdough

Method

To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.

Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.

Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.