Fettuccine in Creamy Mushroom and Sage Sauce Recipe - Allrecipes.com
Fettuccine in Creamy Mushroom and Sage Sauce Recipe
  • READY IN 30 mins

Fettuccine in Creamy Mushroom and Sage Sauce

Recipe by  

"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
  3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2005

This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shallots), then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes.

 
Most Helpful Critical Review
Jul 10, 2006

I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned out just fine. I might make this dish again, but if I do, I will not use oyster mushrooms. They are very expensive and IMHO cremini's or even white mushrooms would be just as tasty. Also, I will increase the amount of fresh sage used as we found the flavour to be a little too subtle.

 
Jan 14, 2004

This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sauce or sprinkled on top as garnish...Ok...to be fair, I did add parmesan :) and that was good advice...I would make again.

 
Jul 15, 2003

This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a wonderful way to use my fresh sage & I'd serve it to company!

 
Mar 10, 2003

This was so easy to make! I only used half the sage it called for and it was plenty! I also added parmesan cheese into the mushroom/cream mixture to make it more creamy - it gave it much more flavor. I also used regular mushrooms as they're much cheaper. I'll definitely make this again!

 
Nov 29, 2004

This turned out to be an excellent mushroom, cream sauce. I used a little less sage, added bacon bits and added a pinch of italian herb mix. It was wonderful

 
Sep 24, 2010

You can use fat free half and half for less fat and calories...it's still very delicious!

 
Jan 19, 2003

If i try this again, i would reduce the sage. Too strong of a flavor for my taste.

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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