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sauteed mushrooms and pasta

Sauteed Mushroom Italian Sausage Pasta

I got a tip from Chad the first time I sautéed Hazel Dell mushrooms which I now follow religiously.  I sauté in a mixture of olive oil and butter.  It creates the perfect flavor to compliment the earthy taste of the mushrooms but not take them over!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 436kcal
Author Toni Dash


  • 1 pound mixed mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil


  • 1 pound pork Italian sausage
  • 32 ounces tomato sauce
  • 5 medium Cippolini onions or 1 large regular yellow onion
  • Olive oil
  • Salt and Pepper
  • 1 package of fettuccini


  • Wipe mushrooms (do not wash them).  I have a mushroom cleaning brush; I moisten the bristles and wipe any dirt from the mushrooms rather than submerging them in water which affects their cooking and texture.
  • Slice into preferred pieces.  I wanted this to feel rustic so did larger slices.
  • Heat a large skillet on medium high.  Melt 1 tablespoon butter and 1 tablespoon olive oil.  Do not crowd the mushrooms; I split my sauté into two ½ pounds batches, combining them again at the end.
  • Allow mushrooms to cook, stirring occasionally, until they begin to caramelize.  Water will release from the mushrooms while you are cooking.  Continue to stir, until the released liquid evaporates.  They will be coated, glossy but still have structure.
  • Repeat for the second half of the pound of mushrooms using the remaining 1 tablespoon butter and 1 tablespoon olive oil.  The mushrooms will absorb the fat and not be greasy.
  • When the second ½ pound is done, add the first half to sauté together.  Total cooking time around 10 minutes.


  • I specifically used a pound of pork Italian sausage from Cure Organic farm that is rich and flavorful.  I used a jar of tomato Passato (a thick home canned pure tomato sauce reduced a bit to thicken) I’d canned last August.  Cippolini onions are not the easiest to find but I have a stash from my winter CSA with Grant Family Farm.  They look like someone flattened a round onion and are great grilled.  I used Tinkyada Brown Rice Fettuccini which is gluten free.  I have found Tinkyada to really hold its structure and have a good flavor.
  • Brown the sausage in a skillet or sauce pan.  Add the tomato sauce, stir to combine and lower heat to low to simmer.
  • Slice onions into ¼ inch slices.  Heat a grill to medium (300 degrees).  Brush each side of onion with olive oil.  Salt and pepper for taste.
  • Cippolini onions, pronounced ‘chip-o-leenee’, look like little disks
  • Grill until grill marks are present and onions have begun to soften (about 3 minutes on each side depending on the heat of your grill).  Remove from grill and add to simmering tomato/sausage sauce.
  • While sauce is simmering, heat water for the pasta and prepare pasta. When pasta is done, drain and toss with a tablespoon of olive oil to prevent sticking.  Stir in the sauce.  Plate, add a desired portion of mushrooms on top and enjoy!


Calories: 436kcal | Carbohydrates: 22g | Protein: 16g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1389mg | Potassium: 1055mg | Fiber: 6g | Sugar: 12g | Vitamin A: 771IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 3mg