Mushroom and Sage Fettucine Sauce
This is a lovely vegetarian pasta with oyster mushrooms, garlic, fresh sage and cream. Ready in thirty minutes.
Ingredients
Serves: 2
- 250g spinach fettuccine pasta
- 1 tablespoon extra virgin olive oil
- 1 brown shallot, chopped
- 1 clove garlic, crushed
- 125g fresh oyster mushrooms, chopped
- 1/2 cup thickened cream
- 1 tablespoon finely chopped fresh sage
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Cook pasta in a large saucepan of boiling water until tender; drain.
- Meanwhile, heat oil in a medium frying pan over medium heat; cook and stir shallots and garlic until soft. Add mushrooms; cook, stirring, until tender. Stir in cream and sage. Cook and stir for 5 minutes or until thickened. Season to taste with salt and pepper.
- Toss sauce with pasta; serve with crusty bread, if desired.
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Reviews and Ratings
Global Ratings:
(62)
Reviews in English (44)
This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shallots), then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes. - 21 Aug 2005 (Review from Allrecipes USA and Canada)
This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sauce or sprinkled on top as garnish...Ok...to be fair, I did add parmesan and that was good advice...I would make again. - 09 Jan 2004 (Review from Allrecipes USA and Canada)
This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a wonderful way to use my fresh sage & I'd serve it to company! - 23 Aug 2002 (Review from Allrecipes USA and Canada)