Fettuccine With Mushrooms And Fried Sage Recette

Elevate your weeknight dinner with this irresistible Fettuccine with Crispy Sage and Sautéed Mushrooms! Fresh sage leaves, crisped to perfection in butter, add a delightful crunch and herbaceous aroma to tender mushrooms and perfectly cooked fettuccine. This easy-to-follow recipe creates a flavorful and satisfying dish, perfect as a main course or a sophisticated side. Impress your family and friends with this simple yet elegant pasta creation!

Préparation 15 min

Cuisson 70 min

Calories 515.2 kcal

Protéines 42g

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Fettuccine With Mushrooms And Fried Sage

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Mushroom Recipes European Italian American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Main Dish Pasta Vegetables Dietary Mushrooms Pasta Rice And Grains 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Fettuccine With Mushrooms And Fried Sage ?

Fettuccine With Mushrooms And Fried Sage prend environ 85 minutes du début à la fin — environ 15 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Fettuccine With Mushrooms And Fried Sage ?

Fettuccine With Mushrooms And Fried Sage contient environ 515.2 calories par portion, avec environ 42 g de protéines, 23 g de glucides et 28 g de lipides.

De quels ingrédients ai-je besoin pour Fettuccine With Mushrooms And Fried Sage ?

Les principaux ingrédients de Fettuccine With Mushrooms And Fried Sage sont Unsalted Butter, Olive Oil, Fresh Sage Leaves, Mushrooms, Salt And Pepper, Beef Broth. Consultez la liste complète avec les quantités ci-dessus.