Prep 45 mins
Cook 25 mins
The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.
- 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.
This was a delicious, easy after work dish. I served this with a simple green salad dressed with a balsamic vinegarette and some good bread. Tasted as good as anything I've had at some of our local restaurants. Thanks for a great new week night dish!
WOW! This was very good and so incredibly easy! I had to use penne rigate as I didn't have any fettuccine or similar and I used cremini mushrooms, my favorite! Now I know what to do with that rather intimidating sage plant out in our herb garden. (And I thought it just *looked* nice.) ;) Thanks you for posting!
This is a wonderful recipe. We love fried sage and mushrooms, this went terrific with our Roast Beef. We also love garlic and I sauted 2 cloves of garlic (I just lightly crush them with a tap from the side of the knife) in the butter and olive oil and removed them before I added the sage. The sage came out bright green and crispy, just the way we like it. This recipe will be used many, many times. Thank you so much for sharing this recipe.