Best Mushroom Sage Sauce Recipes

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE

Steps:

• Heat oil in a skillet over medium heat.
• Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
• Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
• Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
• Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
• Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
• Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
• Serve warm.
• Bon Appetit!

FETTUCCINE IN CREAMY MUSHROOM AND SAGE SAUCE

Steps:

• 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.
• 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.
• Toss sauce with cooked fettucine, and season with salt and pepper to serve.

TORTELLONI WITH MUSHROOM-SAGE SAUCE

Steps:

• Cook pasta in pot of boiling salted water according to package directions; drain.
• Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

GNOCCHI WITH WILD MUSHROOM BROWN BUTTER SAGE SAUCE

Steps:

• 1. Microwave the russet potato until thoroughly cooked, set aside to cool. Press the cooled potato through a ricer into a large mixing bowl.
• 2. Add the egg and egg yolk, cheese, sea salt, pepper and nutmeg and stir gently into the potatoes. Add 1 1/2 cups of the flour and fold into the mixture until just incorporated, do not over stir. Bring the mixture together and form into a ball; cover with plastic wrap and place in refrigerator to chill 15+ minutes.
• 3. Sprinkle 1/4 cup of the remaining flour onto a clean work surface and reserve the last 1/4 cup in an adjacent pile. Retrieve the chilled dough from the refrigerator and divide into 4 equal pieces. You're now ready to form the gnocchi. Working with approximately 1/4 of the dough mixture at a time, and adding as much flour needed to keep from sticking to the surface as you go, gently roll each portion into long strands approximately 12" in length. With a sharp knife or pastry cutter, slice each length into 1" pieces. Next, while pressing the tines of a fork against your work surface, roll each 1" dough piece up against the tines of the fork's back and then down again... this will form slight groves around the gnocchi that once cooked, will help the gnocchi hold sauce. You will end up with approximately 1 inch long by 3/4 inch wide grooved ovals. Repeat with the remaining mixture. Yield should be about 48 gnocchi. For best results, place gnocchi in the refrigerator to cool and set, about 2 hours.
• 4. To cook the gnocchi: Bring a large pasta pot of water to boil. On another burner, heat a large skillet. To the dry skillet, add the wild mushrooms and pine nuts and allow to sear briefly; remove from pan and set aside. To the same skillet, add the butter, sage leaves, onion and garlic. Sauté over medium heat until the onions are almost translucent and the sage leaves are crispy. Taste test for seasoning, adding salt and pepper as desired (about a pinch each.)
• 5. Meanwhile, add a teaspoon of sea salt to the pasta water. Remove the gnocchi from the refrigerator and drop into the salted, boiling water. With a slotted spoon, remove the gnocchi as soon as they float to the surface and add to the sauté of sage, onions, etc. Gently brown the gnocchi, ensuring each is coated in the butter mixture. Gnocchi will have a delicious, lightly crisped exterior, but will remain soft and fluffy inside. Once the gnocchi are gently browned, add the mushrooms and pine nuts back to the pan to warm through.
• 6. Serve family style sprinkled with the remaining 1/2 cup of grated cheese.

LINGUINE WITH MUSHROOM SAGE SAUCE

Steps:

• Cook the linguine according to package directions.
• Meanwhile, in a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until softened and browned, about 10 minutes. Add the garlic and saute 2 minutes more. Add the sage and saute 2 minutes more. Add salt and fresh ground black pepper to taste, stir, and remove from heat.
• Drain the cooked pasta and pour into a large pasta bowl. Add the 2 tablespoons of olive oil and toss. Add the mushroom mixture and toss again. Season with more salt and pepper if needed. Top with the grated parmesan cheese and offer more to pass at the table. Serve immediately.

MUSHROOM SAGE SAUCE

Steps:

• In medium saute pan, over medium high heat, heat the oil.
• Add the sliced mushrooms, sage, shallots, the salt and pepper.
• Cook until the mushrooms have given up most of their moisture.
• Add wine and reduce by half.
• Add broth and cream cheese. Stir and continue cooking until slightly thickened, about 3-5 minutes.

CHICKEN & WILD MUSHROOM RAVIOLI WITH CHERRY SAGE SAUCE

Steps:

• Microwave sweet potato for 4 minutes or until tender. Set aside to cool.
• While potato is cooking, saute pancetta until cooked crisp; drain off fat.
• Saute mushrooms in butter until soft and cooked to your liking.
• Cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl.
• Add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one).
• Lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top. Push the top wrapper down around the sides so that it sticks to the bottom wrapper. Repeat until all the wrappers are used up.
• If you are going to freeze these for later, this is the time to freeze them! Otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce.
• Put on a big pot of water so it can come to a boil as you make the sauce.
• Melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute. Add cherries, then stock and wine. Increase heat to a boil, then turn down to a simmer and cook for 3 minutes.
• Add cornstarch to cold water, mix well and stir into the sauce. Increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes.
• Remove from heat and stir in butter. Place lid on sauce to keep warm.
• Your water should be boiling by now. Drop 5-6 raviolis into pot, one at a time. Boil raviolis for 2-3 minutes until they all float to the top and remove immediately. Repeat with the remaining raviolis until they are all cooked.
• Serve 4 raviolis per person as a main dish or 2 per person for a side dish. Place raviolis on plate and cover with cherry sage sauce.

FRIED SAGE & MUSHROOM SAUCE FOR PASTA

Steps:

• 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.

CHICKEN BREASTS WITH MUSHROOM SAGE SAUCE

Steps:

• METHOD Mushroom Sage Sauce: 1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle with a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes). 2 While the sauce is reducing, and, if the chicken breasts are large, cut them in half to make equal servings. If you have roasted them and they are chilled, add to the sauce early enough to just warm them 3 Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve. Serve alone (for low carb version) or with rice, mashed potatoes, or pasta. Garnish with chopped fresh parsley.

MUSHROOM RAVIOLI IN BUTTER AND SAGE SAUCE

Steps:

• 1 In a large skillet, melt the butter with the oil over medium heat. Add the mushrooms, marjoram, and salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and the juices have evaporated. Let cool. 2 Scrape the mushrooms into a food processor and chop finely. Add the ricotta and 1/2 cup of the Parmigiano and taste for seasoning. Stir in the egg yolk. 3 Prepare the pasta (see below). 4 Meanwhile, make the sauce. Pour half the sauce into a warm serving bowl. Add the cooked ravioli. Spoon on the remaining sauce, and sprinkle with the remaining 1/2 cup of Parmigiano-Reggiano. Serve immediately. PREPARE THE PASTA1. Dust 2 or 3 large baking sheets with flour. Set out a small bowl filled with cool water. 2 Lay a strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it. Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold. Lightly brush around the filling with the cool water. Fold the dough over the side with filling. Press out any air bubbles and seal the edges. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling. Separate the ravioli and press the edges firmly with the back of a fork to seal. Place the ravioli in a single layer on a baking sheet. 3 Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pan. (To store them longer, freeze the ravioli on the baking sheets until firm. Place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw before cooking.) 4 Just before serving, bring about 4 quarts of water to a boil in a large pot. 5 Lower the heat under the pasta pot so that the water boils gently. Add the ravioli and cook until tender, 2 to 5 minutes depending on the thickness of the ravioli and whether or not they were frozen. Scoop the ravioli out of the pot with a slotted spoon. Drain well.From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.