Best Fried Sage Mushroom Sauce For Pasta Recipes

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MUSHROOM SAGE SAUCE



Mushroom Sage Sauce image

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

1 tablespoon vegetable oil
8 ounces mushrooms, of your choice sliced
1/4 cup chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, minced
1/4 cup white wine
1/2 cup low sodium chicken broth
2 tablespoons soft cream cheese

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 MUSHROOMS AND FRIED SAGE



Fettuccine with Mushrooms and Fried Sage image

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

4 tablespoons unsalted butter
1 tablespoon olive oil
40 -50 large fresh sage leaves
2 lbs mushrooms, sliced
salt and pepper
1 1/2 cups beef broth
1 lb fresh fettuccine pasta

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.

PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

FETTUCCINE WITH SAUSAGE AND FRIED SAGE



Fettuccine With Sausage and Fried Sage image

Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound fettuccine
1 pound hot Italian sausage
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

Steps:

  • Bring four quarts of water to a boil for the fettuccine.
  • Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
  • Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
  • Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
  • Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

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