Fettuccine with Mushrooms and Fried Sage

READY IN: 1hr 10mins




  • 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.