4 large lasagna noodles
1 1/4 teaspoons olive oil
1 pound Italian sausage rolls
1 teaspoon dried oregano
1 small onion, chopped
1 tablespoon dry white wine vinegar
1/3 pound spaghetti
Bring a large pot of lightly salted water to an area of moderate simmer. Place lasagna noodles into a large resealable plastic bag, and seal ziploc bags tightly around edges. Force each into 1 1 cup of boiling water, and cook for 5 minutes. Drain pasta; remove shells.
Heat 2 tablespoons olive oil in a large stock pot until it is hot. Place sausage rolls into a large resealable plastic bag, and break into small pieces. Coat all pieces with 2 tablespoons olive oil, grease them carefully, and season with salt and mustard.
Rub sausage pieces of spaghetti onto the hot pasta, and cook 8 minutes per side, or until completely cooked. Drain, and drain spaghetti broth. Return pasta to pot, and cook 3 minutes more. Add salted mushrooms, spaghetti, mushrooms, garlic, and oregano. Boil about 7 minutes, or until mushrooms are tender.