Fettuccine With Mushrooms And Fried Sage
Total Time: 1 hr 10 mins
Preparation Time: 45 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 40 -50 large fresh sage leaves
- 2 lbs mushrooms, sliced
- salt and pepper
- 1 1/2 cups beef broth
- 1 lb fresh fettuccine pasta
Recipe
- 1 melt 2 tbsp butter with the oil in large skillet over medium low heat.
- 2 add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
- 3 transfer with tongs to paper towel to drain.
- 4 pour fat from skillet and reserve.
- 5 preheat over to lowest setting.
- 6 turn heat up under skillet.
- 7 when skillet is very hot, add mushrooms.
- 8 cut remaining butter into small pieces and add to skillet as mushrooms are frying.
- 9 season mushrooms highly with salt and pepper.
- 10 saute over high heat until sizzling and brown- about 15 minutes.
- 11 transfer to large warm bowl and place in oven.
- 12 add stock to skillet and stir, scraping up any particles clinging to pan.
- 13 simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
- 14 cook pasta in large pot of boiling water until al dente.
- 15 drain and transfer to skillet.
- 16 add reserved sage butter.
- 17 toss noodles to coat.
- 18 transfer noodles to bowl containing mushrooms and toss again.
- 19 place noodle mixture on warm platter and top with fried sage leaves.
- 20 serve immediately.
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