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My review
Fettuccine in Creamy Mushroom and Sage Sauce
BRIGIT
"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."
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Ingredients
30 m servings 612 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 612 calories; 31.4 g fat; 70.2 g carbohydrates; 16.5 g protein; 82 mg cholesterol; 289 mg sodium. Full nutrition
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Reviews
Read all reviews 4259 Ratings
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Most helpful positive review
8/21/2005
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 shall...
Most helpful critical review
7/10/2006
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...
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8/21/2005
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 shall...
1/9/2004
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 sa...
8/23/2002
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 w...
3/7/2003
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 f...
11/29/2004
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
9/24/2010
You can use fat free half and half for less fat and calories...it's still very delicious!
7/10/2006
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...
7/14/2010
I made this sauce based on the instructions of the most read review - zannah17. The only change I made was to make a roux with 1/2 Tbsp butter and 1/2 Tbsp of flour ON TOP OF the sautéed veggies...
4/9/2002
If i try this again, i would reduce the sage. Too strong of a flavor for my taste.