When it comes to classic Italian cuisine, few dishes are as comforting and indulgent as fettuccine in creamy mushroom and sage sauce. This rich and flavorful pasta dish is a symphony of textures and flavors, with the creamy sauce enveloping the tender fettuccine noodles, while the earthy mushrooms and fragrant sage add depth and complexity to every bite. Whether you're a seasoned home cook or just starting to explore the world of Italian cooking, this recipe is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
FETTUCCINE IN CREAMY MUSHROOM AND SAGE SAUCE
A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.
Provided by BRIGIT
Categories Italian Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
- Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 70.2 g, Cholesterol 81.5 mg, Fat 31.4 g, Fiber 4.7 g, Protein 16.5 g, SaturatedFat 14.7 g, Sodium 288.8 mg, Sugar 3.1 g
FETTUCCINE IN CREAMY MUSHROOM AND SAGE SAUCE
A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.
Provided by BRIGIT
Categories Italian Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
- Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 70.2 g, Cholesterol 81.5 mg, Fat 31.4 g, Fiber 4.7 g, Protein 16.5 g, SaturatedFat 14.7 g, Sodium 288.8 mg, Sugar 3.1 g
FETTUCCINE WITH CREAMY SAGE SAUCE
Make and share this Fettuccine With Creamy Sage Sauce recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add about 1 Tbs. salt.
- In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted.
- Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute
- Season with salt and pepper.
- Remove the sauce from the heat but keep it warm.
- Meanwhile, cook the fettuccine until al dente, 10 to 12 minute
- With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.)
- Cook gently on low for a few minutes for the pasta to absorb the sauce.
- Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper.
- Serve in warmed bowls topped with the shaved ricotta.
Nutrition Facts : Calories 684.1, Fat 51.2, SaturatedFat 31.1, Cholesterol 202.3, Sodium 177.8, Carbohydrate 43.8, Fiber 1.9, Sugar 1.7, Protein 13.8
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 IN CREAMY MUSHROOM AND SAGE SAUCE
A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.
Provided by BRIGIT
Categories Italian Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
- Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 70.2 g, Cholesterol 81.5 mg, Fat 31.4 g, Fiber 4.7 g, Protein 16.5 g, SaturatedFat 14.7 g, Sodium 288.8 mg, Sugar 3.1 g
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly and becoming soggy.
- Cook the mushrooms until they are browned and slightly caramelized. This will give them a delicious flavor and texture.
- Use a good quality white wine. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will work well in this recipe.
- Don't boil the cream. Bring it to a simmer over medium heat, and then remove it from the heat before it boils.
- Add the Parmesan cheese and sage just before serving. This will help to preserve their flavor and prevent them from becoming overcooked.
Conclusion:
Fettuccine in Creamy Mushroom and Sage Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. With its rich, creamy sauce and tender mushrooms, this dish is sure to please everyone at the table.
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