FRIED SAGE & MUSHROOM SAUCE FOR PASTA
Make and share this Fried Sage & Mushroom Sauce for Pasta recipe from Food.com.
Provided by Chef Otaktay
Categories Sauces
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place 4 quarts of water in a large kettle, add a bit of canola oil.
- Heat the water to boiling for pasta while you prepare the sauce.Melt 1/8 cup of the butter. Add sage leaves and fry until they are crisp.
- Remove and place on clean paper towel.Melt the rest of the butter.
- Add sliced mushrooms.
- Sprinkle with salt and pepper.
- When mushrooms are slightly toasty around the edges add the sliced garlic.
- Stir mixture and cook just until garlic is fragrant.
- Remove and put in a bowl.Throw your pasta into the kettle of boiling water.Mix enough water with the flour to form a smooth paste. Set aside.Add about 1/2 cup water to hot pan and use a wooden spatula or spoon to scrape mushroom bits from bottom of the pan.
- Heat the water to boiling. Gradually add flour paste and stir until you have a smooth sauce.
- Add the mushroom mixture to reheat.Reduce heat to simmer.Drain pasta. Place pasta on plates.
- Spoon up the mushroom sauce. Scatter fried sage on top.
- Serve.
Nutrition Facts : Calories 659.6, Fat 17.8, SaturatedFat 10.1, Cholesterol 40.7, Sodium 125.8, Carbohydrate 104.7, Fiber 5.9, Sugar 4.8, Protein 22.1
VEGAN CREAMY MUSHROOM PASTA WITH FRIED SAGE
This creamy vegan mushroom pasta is the perfect date night dinner. Made with soaked cashew sauce, it's a delicious dish for mushroom lovers!
Provided by Dash of Honey
Categories Mains
Time 35m
Number Of Ingredients 14
Steps:
- Cook the pasta according to instructions. Keep some pasta water for the sauce (½ cup).
- Fry the sage leaves. In a small pan over high heat, add neutral oil. Make sure it starts to bubble. Add the sage leaves in batches and cook it for 15 seconds. Remove from the pan and use a paper towel to remove any excess of oil.
- Make the sauce. In a blender combine all ingredients for the sauce. Blend for a few minutes until you get a creamy texture.
- In a large pan, add the olive oil and cook the mushrooms for approximately 5 minutes. We recommend cooking mushrooms in 2 different batches to make sure they have enough space to cook.
- Add shallots, garlic, salt and pepper. Cook for 2 more minutes.
- Add the sauce to the mushroom mixture and mix well. Add pasta and cover with sauce. Depending on consistency, you can add pasta water.
- Serve the pasta with fried sage.
Nutrition Facts :
FRIED SAGE AND MUSHROOM SAUCE FOR PASTA
Provided by HotWendy
Time 29m
Yield 6
Number Of Ingredients 7
Steps:
- Place 4 quarts of water in a large kettle, then add a bit of canola oil. Heat the water to boiling for pasta while you prepare the sauce. Melt half of the butter. Add sage leaves and fry until they are crisp. Remove and place on a clean paper towel. Melt the rest of the butter. Add sliced mushrooms. Sprinkle with salt and pepper. When mushrooms are slightly toasty around the edges, add the sliced garlic. Stir mixture and cook just until garlic is fragrant. Remove and put in a bowl. Put the pasta into the kettle of boiling water. Mix enough water with the flour to form a smooth paste. Set aside. Add about 1/2 cup water to hot pan and use a wooden spatula or spoon to scrape mushroom bits from bottom of the pan. Heat the water to boiling. Gradually add flour paste and stir until you have a smooth sauce. Add the mushroom mixture to reheat. Reduce heat to simmer. Drain pasta. Place pasta on plates. Spoon up the mushroom sauce. Scatter fried sage on top. Serve.
MUSHROOM SAGE SAUCE
Another delicious recipe from Cook's Country with slight adjustment. I serve this over chicken breasts, pork tenderloin, chops.
Provided by Lori Mama
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 86.2, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.4, Sodium 174.5, Carbohydrate 4.9, Fiber 1.4, Sugar 1.5, Protein 3
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.
SQUASH, MUSHROOM & SAGE PASTA
Get some earthy flavours going - use whichever pasta shapes you have to hand
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
- Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.
Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium
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.
LINGUINE WITH MUSHROOM SAGE SAUCE
My own invention when I had a lot of sage in the garden. The combination of sage and mushrooms gives this pasta a very earthy, rich taste. You can use any combination of mushrooms you like, but don't chop or slice them too small. You're going for chunky mushrooms here.
Provided by 2hot2handle
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the linguine according to package directions.
- Meanwhile, in a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until softened and browned, about 10 minutes. Add the garlic and saute 2 minutes more. Add the sage and saute 2 minutes more. Add salt and fresh ground black pepper to taste, stir, and remove from heat.
- Drain the cooked pasta and pour into a large pasta bowl. Add the 2 tablespoons of olive oil and toss. Add the mushroom mixture and toss again. Season with more salt and pepper if needed. Top with the grated parmesan cheese and offer more to pass at the table. Serve immediately.
CREAMY PASTA WITH MUSHROOMS AND SAGE
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 8 min. or until crisp-tender, stirring frequently. Stir in garlic and sage; cook and stir 1 min. Add cream cheese and broth; stir. Cook on medium heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Remove from heat. Stir in Parmesan.
- Drain pasta; spoon into large bowl. Top with mushroom sauce.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY
Make and share this Pasta With Mushrooms, Sage, and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin heating a large pot fill with water for the pasta.
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
- Add in the onion; stir/saute for 5 minutes until tender.
- Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
- Add in the garlic; continue to stir/saute until the liquid has evaporated.
- Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
- Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
- When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
- Stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
- Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
- Sprinkle on the cheese and serve.
Nutrition Facts : Calories 495.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 6.2, Sodium 336.5, Carbohydrate 77.9, Fiber 5.6, Sugar 8.2, Protein 18.6
FRIED SAGE SALSA VERDE
A quick pass through hot oil transforms sage leaves. No longer leathery, they're perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar. This fried sage salsa verde, which is adapted from "Salt Acid Fat Heat" (Simon & Schuster, 2017), can be drizzled over turkey, roasted vegetables, stuffing, casseroles or anything else that needs a little perking up.
Provided by Samin Nosrat
Categories condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Line a baking sheet with paper towels and set aside.
- In a small bowl, combine the shallots and vinegar, and set aside for 15 minutes to soften. In a medium bowl, combine parsley, olive oil and a generous pinch of salt. Set aside.
- Pour the neutral oil into a medium saucepan and set over medium-high heat. After 2 minutes, add a sage leaf to test the temperature. (The oil should be around 360 degrees.) When the sage leaf sizzles, add the rest of the sage and stir with a slotted spoon or spider. As soon as the bubbles subside, after about 20 seconds, remove the herbs from the oil and spread them out onto the prepared baking sheet. Season lightly with salt. The sage will get crisp as it cools.
- Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the parsley oil. Stir, taste and add salt and vinegar as needed to achieve a nice tang. Crumble and stir the sage into the salsa. The final sauce should be loose enough to drizzle from a spoon, so adjust with a little more oil if needed, then taste and adjust with salt and vinegar one last time before serving. Cover and refrigerate leftovers for up to 3 days. It makes an excellent accompaniment for Thanksgiving dishes, as well as any other roasted meats, vegetables or grilled fish.
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