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    You are in: Home / Recipes / Fettuccine with Mushrooms and Fried Sage Recipe
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    Fettuccine with Mushrooms and Fried Sage

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    3 Total Reviews

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    • on January 27, 2003

      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!

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    • on June 27, 2008

      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!

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    • on October 21, 2003

      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.

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    Nutritional Facts for Fettuccine with Mushrooms and Fried Sage

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 515.1
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 8.3 g
    Cholesterol 113.4 mg
    Sodium 377.3 mg
    Total Carbohydrate 69.6 g
    Dietary Fiber 2.2 g
    Sugars 4.5 g
    Protein 21.0 g

    The following items or measurements are not included:

    fresh sage leaves


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