Recipe by BRIGIT
"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this flavorful, spicy dish.
This cream sauce stars two kinds of mushrooms, fresh herbs, and sherry.
An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs.