Indulge in a culinary journey with our delectable Fettuccine in Creamy Mushroom and Sage Sauce, an exquisite dish that tantalizes the taste buds with its harmonious blend of flavors. This creamy and flavorful pasta dish showcases the earthy notes of mushrooms sautéed to perfection, complemented by the aromatic sage that adds a touch of depth and elegance. Served over tender fettuccine noodles, each bite is a symphony of textures and flavors that will leave you craving for more. Accompanying this main course is a selection of delectable recipes that elevate your dining experience. Delight in the vibrant flavors of our Roasted Beet and Goat Cheese Salad, featuring roasted beets tossed in a tangy vinaigrette and crumbled goat cheese for a delightful contrast of sweet and savory. For a refreshing side dish, try our crisp and refreshing Cucumber and Radish Salad, a simple yet flavorful combination of thinly sliced cucumbers, radishes, and a zesty dressing. Complete your meal with our rich and decadent Chocolate Mousse, a velvety dessert that offers a delightful ending to this culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
CREAMY MUSHROOM FETTUCCINE
The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.
FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM
Categories Milk/Cream Mushroom Pasta Sauté Quick & Easy Red Wine Fall Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
MUSHROOM SAGE SAUCE
Another delicious recipe from Cook's Country with slight adjustment. I serve this over chicken breasts, pork tenderloin, chops.
Provided by Lori Mama
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium saute pan, over medium high heat, heat the oil.
- Add the sliced mushrooms, sage, shallots, the salt and pepper.
- Cook until the mushrooms have given up most of their moisture.
- Add wine and reduce by half.
- Add broth and cream cheese. Stir and continue cooking until slightly thickened, about 3-5 minutes.
Nutrition Facts : Calories 86.2, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.4, Sodium 174.5, Carbohydrate 4.9, Fiber 1.4, Sugar 1.5, Protein 3
FETTUCCINE WITH CREAMY MUSHROOM SAUCE
Make and share this Fettuccine With Creamy Mushroom Sauce recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
- Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
- Add pasta and toss to reheat. Sprinkle with remaining oregano.
Nutrition Facts : Calories 865.5, Fat 34, SaturatedFat 17, Cholesterol 191.7, Sodium 236, Carbohydrate 106.6, Fiber 6.4, Sugar 8.7, Protein 26.4
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
TORTELLONI WITH MUSHROOM-SAGE SAUCE
Categories Milk/Cream Dairy Herb Mushroom Pasta Sauté Vegetarian Quick & Easy White Wine Fall Sage Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water according to package directions; drain.
- Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.
Tips:
- Use a variety of mushrooms. This will give your sauce a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
- Cook the mushrooms until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be tough and chewy.
- Use fresh herbs, if possible. They will add a lot of flavor to your sauce.
- Season the sauce to taste. You may want to add more salt, pepper, or garlic powder, depending on your personal preference.
- Serve the sauce over pasta, rice, or your favorite side dish.
Conclusion:
This fettuccine in creamy mushroom and sage sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sauce is rich and flavorful, and the mushrooms and sage add a nice earthy flavor. This dish is sure to please everyone at your table.
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