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Fettuccine with Mushrooms and Fried Sage

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“The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.”
1hr 10mins

Ingredients Nutrition


  1. Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
  2. Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
  3. Transfer with tongs to paper towel to drain.
  4. Pour fat from skillet and reserve.
  5. Preheat over to lowest setting.
  6. Turn heat up under skillet.
  7. When skillet is very hot, add mushrooms.
  8. Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
  9. Season mushrooms highly with salt and pepper.
  10. Saute over high heat until sizzling and brown- about 15 minutes.
  11. Transfer to large warm bowl and place in oven.
  12. Add stock to skillet and stir, scraping up any particles clinging to pan.
  13. Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
  14. Cook pasta in large pot of boiling water until al dente.
  15. Drain and transfer to skillet.
  16. Add reserved sage butter.
  17. Toss noodles to coat.
  18. Transfer noodles to bowl containing mushrooms and toss again.
  19. Place noodle mixture on warm platter and top with fried sage leaves.
  20. Serve immediately.

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