Mushroom Sage Sauce Recipes

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.

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.

MUSHROOM CREAM SAUCE

Steps:

• Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

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 & 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.