Fried Sage & Mushroom Sauce for Pasta

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READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    head garlic (Or Less To Taste, Peeled And Sliced)
  • salt and pepper
  • 14
    cup flour
  • 14
    cup butter
  • 1
    lb sliced mushrooms (Chantrelle, Shitake, Or Button)
  • 25
    sage leaves (Wash, Pat Dry, Set Aside)
  • 12
    ounces angel hair pasta or 12 ounces thin spaghetti
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DIRECTIONS

  • Place 4 quarts of water in a large kettle, add a bit of canola oil.
  • Heat the water to boiling for pasta while you prepare the sauce.Melt 1/8 cup of the butter. Add sage leaves and fry until they are crisp.
  • Remove and place on clean paper towel.Melt the rest of the butter.
  • Add sliced mushrooms.
  • Sprinkle with salt and pepper.
  • When mushrooms are slightly toasty around the edges add the sliced garlic.
  • Stir mixture and cook just until garlic is fragrant.
  • Remove and put in a bowl.Throw your pasta into the kettle of boiling water.Mix enough water with the flour to form a smooth paste. Set aside.Add about 1/2 cup water to hot pan and use a wooden spatula or spoon to scrape mushroom bits from bottom of the pan.
  • Heat the water to boiling. Gradually add flour paste and stir until you have a smooth sauce.
  • Add the mushroom mixture to reheat.Reduce heat to simmer.Drain pasta. Place pasta on plates.
  • Spoon up the mushroom sauce. Scatter fried sage on top.
  • Serve.
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