Salsiccia e Funghi

Method

1. Crush a garlic clove, remove the skin, and place it in a pan with oil and chili pepper. Heat on low flame to create a soffritto.
2. Chop a little parsley and add it to the soffritto.
3. Leave the sausages whole (do not cut) to retain their juices.
4. Add the mushrooms (caps sliced, stems diced) to the pan. Season with salt and pepper.
5. Cook until the mushrooms soften and release their liquid.
6. Remove the garlic clove, then add half a glass of water. Increase the heat to let it evaporate.
7. Add the sausages to the pan, cover, and lower the heat to medium-low. Cook for 7–8 minutes.
8. Turn the sausages and continue cooking for another 10–15 minutes until the sausages are fully cooked.
9. Optionally add a little thyme during cooking.
10. Finish with fresh parsley and serve immediately with rustic bread or polenta.