Place the dried wild mushrooms in a bowl, pour over the boiling water, cover
and leave them to soak for 15 minutes.
Heat the olive oil in a frying pan over a moderate heat. Place the sausages in
the pan and fry for 15 minutes turning regularly so that all sides are golden and
they are cooked through. Place in a warm place while you prepare the
While the sausages are frying place the potatoes in a large saucepan of
boiling water over moderate high heat. Cook for 10-15 minutes until tender, drain well. Add the butter, mustard
and cream to the cooked potatoes, mash with a fork or potato masher to a rough puree. Keep warm until ready
Strain dried wild mushrooms, setting the mushroom stock aside.
Slice the reconstituted mushrooms. Place all the mushrooms, garlic and thyme in the
pan the sausages were cooked in, you may need to add a little more oil to the pan.
Place over a moderate heat and sauté for 2-3 minutes stirring regularly. Add the
stock and bring to a strong simmer cook until the stock has mostly evaporated. Add
the whisky simmer for 1 minute, season with salt and pepper to taste and
To Serve: Place a generous serving of mash on the centre or side of each
plate. Place 2 sausages on or beside the mash, spoon over the wild mushrooms and