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.