Recipe by BRIGIT
"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."
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spinach fettuccine pasta
extra virgin olive oil
chopped fresh oyster mushrooms
chopped fresh sage
salt and pepper to taste
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.
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.
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.
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!
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!
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
You can use fat free half and half for less fat and calories...it's still very delicious!
If i try this again, i would reduce the sage. Too strong of a flavor for my taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Fettuccine in Creamy Mushroom and Sage Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 283
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