Rating: 4.26 stars
62 Ratings
  • 5 star values: 29
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

612 calories; protein 16.5g; carbohydrates 70.2g; fat 31.4g; cholesterol 81.5mg; sodium 288.8mg. Full Nutrition
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Reviews (44)

Most helpful positive review

Rating: 5 stars
08/22/2005
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. Read More
(53)

Most helpful critical review

Rating: 3 stars
07/10/2006
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. Read More
(8)
62 Ratings
  • 5 star values: 29
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/21/2005
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. Read More
(53)
Rating: 4 stars
01/14/2004
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. Read More
(30)
Rating: 4 stars
07/15/2003
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! Read More
(29)
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Rating: 5 stars
03/10/2003
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! Read More
(18)
Rating: 5 stars
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 Read More
(10)
Rating: 4 stars
09/24/2010
You can use fat free half and half for less fat and calories...it's still very delicious! Read More
(9)
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Rating: 3 stars
07/10/2006
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. Read More
(8)
Rating: 3 stars
01/19/2003
If i try this again i would reduce the sage. Too strong of a flavor for my taste. Read More
(6)
Rating: 2 stars
09/05/2005
A perfectly servicable recipe but a little lacking in flavor and interest. I'd be tempted to add some white wine to the sauce if I made it again. Read More
(6)