Fried Sage Mushroom Sauce For Pasta Recipes

FRIED SAGE AND MUSHROOM SAUCE FOR PASTA

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.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

FRIED MUSHROOMS WITH FETA CHEESE SAUCE

Steps:

• Heat oil in a small saucepan to 375 degrees F (190 degrees C).
• Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
• Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.

CREAMY SAGE BUTTER SAUCE

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

VEGAN CREAMY MUSHROOM PASTA WITH FRIED SAGE

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.

FRIED SAGE & MUSHROOM SAUCE FOR PASTA

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.

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.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Steps:

• Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
• Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
• Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY

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.

FETTUCCINE WITH MUSHROOMS AND FRIED SAGE

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.

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.

CREAMY PASTA WITH MUSHROOMS AND SAGE

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.

LINGUINE WITH MUSHROOM SAGE SAUCE

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.

FRIED SAGE SALSA VERDE

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.

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
• Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
• Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
• Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
• Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.