Zutaten für Fettuccine With Mushrooms And Fried Sage
- Unsalted Butter
- Olive Oil
- Fresh Sage Leaves
- 1 pound cremini mushrooms, sliced
- Salt And Pepper
- Beef Broth
- Fettuccine Pasta
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fettuccine With Mushrooms And Fried Sage? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Fettuccine With Mushrooms And Fried Sage
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-low heat.
- Add 1/4 cup fresh sage leaves and fry slowly, turning occasionally, until crisp and golden brown (about 5-7 minutes).
- Remove sage leaves with tongs and set aside on a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon of the butter-oil mixture from the skillet, reserving the remaining infused oil for later.
- Preheat oven to the lowest setting (around 170°F/77°C) to keep the cooked mushrooms warm.
- Increase heat under the skillet to medium-high.
- Add 1 pound cremini mushrooms, sliced, to the hot skillet.
- Add 2 tablespoons butter, cut into small pieces, to the skillet as the mushrooms sauté.
- Season mushrooms generously with salt and freshly ground black pepper.
- Sauté over medium-high heat until mushrooms are browned and sizzling (about 10-15 minutes), stirring occasionally.
- Transfer the sautéed mushrooms to a large, oven-safe bowl. Place the bowl in the preheated oven to keep warm.
- Add 1/2 cup chicken or vegetable stock to the skillet and stir, scraping up any browned bits from the bottom.
- Bring the stock to a simmer over medium-high heat. Reduce by half, then lower heat and keep warm.
- Cook 1 pound fettuccine according to package directions until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the pasta to the skillet with the reduced stock and the reserved sage-infused butter.
- Toss to coat the pasta evenly. Add a little pasta water if needed to create a creamy sauce.
- Add the warm mushrooms from the oven to the skillet with the pasta and toss gently to combine.
- Transfer the pasta and mushroom mixture to a warm serving platter.
- Garnish with the crispy fried sage leaves.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
18g
Fat
41g
Carbs
23g
