Italian Sausage & Porcini Mushroom Casserole

We made this recipe from Delicious Magazine on Christmas Eve and it was so so yummy and incredibly easy! It’s a great sharing dish and so warming!

Ingredients – serves 4

30g dried porcini mushrooms

1 tbsp olive oi

8 sausages

75g diced pancetta

1 onion, chopped

4 cloves of garlic, crushed

3 rosemary sprigs, chopped

1 tsp fennel seeds, lightly crushed

1/2 tsp chilli flakes

250g brown mushrooms, thickly sliced

125ml red wine

1 tbsp tomato puree

500ml passata

150ml beef stock

75g sun-dried tomatoes in oil, drained and sliced

Handful of flatleaf parsley, chopped



Put the dried porcini in a small bowl and pour over 200ml boiling water. Put a saucer on top to keep them submerged and leave to soak for 20 minutes.

Meanwhile, heat the oil in a large casserole (with a lid) over a medium heat, add the sausages and brown all over. Transfer to a plate. Add the pancetta, fry quickly until to fat is golden brown, then set aside with the sausages.

Add the onion, garlic, rosemary, fennel seeds and chilli flakes to the oil left in the casserole, then fry over a medium heat for 10-15 minutes until soft and lightly golden.

Drain the mushrooms (reserving all but the last tablespoon). Slice the porcini, then add to the casserole with the fresh mushrooms and fry over a high heat for 3-4 minutes.

Add the win to the casserole, bubble until mostly evaporated, then stir in the tomato puree, passata, stock, reserved mushroom liquid, sun-dried tomatoes, half the parsley, sausages and the pancetta. Bring to a simmer, cover and cook gently for 35-40 minutes until the sausages are done and the sauce has reduced slightly. Season and sprinkle with the remaining parsley.

Serve with mash or bread – I made Nigella’s garlic and Parmesan mash !


Love, A x



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