Fettuccine In Creamy Mushroom And Sage Sauce Food

FETTUCCINE IN CREAMY MUSHROOM AND SAGE SAUCE

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.

FETTUCCINE WITH MUSHROOMS

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.

MUSHROOM SAGE SAUCE

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.

FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM

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.

TORTELLONI WITH MUSHROOM-SAGE SAUCE

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 WITH CREAMY SAGE SAUCE

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.

FETTUCCINE IN CREAMY MUSHROOM AND SAGE SAUCE

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.