FETTUCCINE WITH MUSHROOMS AND FRIED SAGE
The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
- Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
- Transfer with tongs to paper towel to drain.
- Pour fat from skillet and reserve.
- Preheat over to lowest setting.
- Turn heat up under skillet.
- When skillet is very hot, add mushrooms.
- Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
- Season mushrooms highly with salt and pepper.
- Saute over high heat until sizzling and brown- about 15 minutes.
- Transfer to large warm bowl and place in oven.
- Add stock to skillet and stir, scraping up any particles clinging to pan.
- Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
- Cook pasta in large pot of boiling water until al dente.
- Drain and transfer to skillet.
- Add reserved sage butter.
- Toss noodles to coat.
- Transfer noodles to bowl containing mushrooms and toss again.
- Place noodle mixture on warm platter and top with fried sage leaves.
- Serve immediately.
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nwachukwu goodluck
goodluckn@hotmail.comThis recipe is a bit bland. I would add more garlic and Parmesan cheese next time.
Sidho Sidho
s.s@hotmail.comI'm not a fan of mushrooms, but I loved this dish. The sauce is creamy and flavorful, and the sage adds a nice touch.
Tamer hussien
hussien_tamer2@gmail.comThe ingredients in this recipe are a bit pricey, but it's a special occasion dish.
Alexis B.
a_b@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort.
Syed Ahmed
ahmeds@hotmail.comI would highly recommend this recipe to anyone who loves mushrooms and pasta.
Sandip Mukhiya
m.s@yahoo.comThis dish is so versatile. I've made it with different types of mushrooms and it's always delicious.
Rocky Efe
efe.r@aol.comI wasn't sure about the combination of mushrooms and sage, but it really works. The flavors are perfectly balanced.
Abdelhay El-moussaid
abdelhay_e85@hotmail.frThis recipe is definitely a crowd-pleaser. I made it for a party and everyone loved it.
Md anju Mia
a99@hotmail.comI love how easy this recipe is to make. It's perfect for a weeknight meal.
Paras Rana
rana.paras3@yahoo.comThis was the perfect dish for a cold winter night. The creamy sauce and earthy mushrooms were incredibly comforting.
Sylvia Gatimu
s@yahoo.comI thought this recipe was just okay. The flavors were good, but the sauce was a bit too thin for my liking.
Robbie Bailey
r_bailey0@gmail.comThis dish was a bit too rich for my taste. The sauce was very heavy and the mushrooms were a bit overpowering.
M Asghar ali M Asghar ali
a.m@aol.comI followed the recipe exactly and it turned out great! The only thing I would change is to add a little more salt to the sauce.
Rashid Mehmood
r.mehmood@gmail.comThe flavors in this dish are amazing. The mushrooms and sage are a perfect match, and the sauce is so creamy and flavorful. I highly recommend this recipe!
Smmer
smmer51@hotmail.comThis recipe is a keeper! It's easy to make and absolutely delicious. My family loved it.
Brandon Leigh-Auker
b@hotmail.comI'm not usually a fan of mushrooms, but this dish changed my mind. The combination of the mushrooms, sage, and creamy sauce was amazing. I'll definitely be making this again!
SOUTHERN LADY
ladysouthern84@gmail.comThis fettuccine dish is a symphony of flavors and textures. The earthy mushrooms, crispy sage, and creamy sauce come together perfectly to create a truly memorable meal. I added a bit of extra garlic and Parmesan cheese to taste, and it was absolutel