Fried Sage And Mushroom Sauce For Pasta Recipes

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.

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.