Fettuccine with Mushrooms and Fried Sage Recipe
Description:
This delightful dish combines the earthy flavors of mushrooms with the aromatic crispness of fried sage, all enveloped in a buttery sauce that coats tender fettuccine pasta. Perfect as a satisfying main course or a flavorful side dish, it’s a versatile addition to your culinary repertoire.
Recipe Details:
- Cook Time: 25 minutes
- Prep Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Category: Vegetable
- Keywords: Weeknight, < 4 Hours
Ingredients:
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 40-50 fresh sage leaves
- 2 cups mushrooms, sliced
- 1 1/2 cups beef broth
- 1 package (about 8-10 ounces) fettuccine pasta
- Salt and pepper to taste
Nutritional Information per Serving:
- Calories: 515.2
- Fat: 18.5g
- Saturated Fat: 8.3g
- Cholesterol: 113.5mg
- Sodium: 377.3mg
- Carbohydrates: 69.6g
- Fiber: 2.3g
- Sugar: 4.5g
- Protein: 21g
Instructions:
-
Prepare Fried Sage:
- In a large skillet over medium-low heat, melt 2 tablespoons of butter with olive oil.
- Add fresh sage leaves and fry slowly, turning occasionally, until they are crisp (about 6-8 minutes).
- Transfer the fried sage leaves to a paper towel to drain excess oil.
-
Cook Mushrooms:
- Pour out the fat from the skillet, reserving it for later use.
- Preheat your oven to its lowest setting.
- Increase the heat under the skillet to high.
- Add mushrooms and cut the remaining butter into small pieces, adding them to the skillet as the mushrooms cook.
- Season the mushrooms generously with salt and pepper.
- Sauté over high heat until the mushrooms are sizzling and browned (about 15 minutes).
- Transfer the cooked mushrooms to a large warm bowl and place them in the oven to keep warm.
-
Prepare Sauce:
- Add beef broth to the same skillet, stirring and scraping up any browned bits from the pan.
- Simmer over high heat until the broth is reduced by half. Lower the heat and keep warm while cooking the pasta.
-
Cook Pasta:
- Cook the fettuccine pasta in a large pot of boiling salted water until al dente.
- Drain the pasta and transfer it to the skillet with the reduced broth.
-
Combine and Serve:
- Add the reserved sage butter to the skillet with the pasta.
- Toss the noodles to coat them evenly with the sauce.
- Transfer the pasta to the bowl containing the mushrooms and toss again gently.
-
Finish and Presentation:
- Arrange the noodle and mushroom mixture on a warm serving platter.
- Top with the crispy fried sage leaves.
- Serve immediately while hot and enjoy the delicious flavors!
Tips and Variations:
- Variation: Substitute vegetable broth for beef broth to make it vegetarian-friendly.
- Garnish: Sprinkle grated Parmesan cheese over the finished dish for added richness.
- Storage: This dish is best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave.
Conclusion:
Fettuccine with Mushrooms and Fried Sage is a savory dish that elevates simple ingredients into a gourmet experience. With its crispy sage and buttery mushroom sauce, it’s sure to become a favorite for weeknight dinners or special occasions alike. Enjoy the rich flavors and comforting warmth of this delicious pasta dish!
