I've made this Rachael Ray recipe many times (but I skip the spinach - not that great)
I haven't made this, but it looks great!
Penne with Wild Mushrooms
- 1 tablespoon olive oil $
- 1 teaspoon butter $
- 3/4 cup thinly sliced leek (about 1 large)
- 2 teaspoons minced fresh sage
- 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
- 3/4 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked penne (tube-shaped pasta)
- Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
Made this for dinner tonight - I don't like fried sage leaves, found them to be "yucky" for lack of a better culinary term.
Originally Posted by ctr264
The only time I have had fresh sage, which I have growing in the garden, is in a wet rub with garlic and oil that I put on top of a pork roast, love the sage in that.
To finish the pasta, I added some fresh oregeno and basil with the cream.
My sage plant over wintered and it's very big and healthy right now. I'm looking for ideas too. Here's a few I've found. You can also pick the leaves and dry on a low oven and keep it for winter. I haven't tried freezing sage yet. Not sure how well that would work.
Spaghetti with Walnut Sage Pesto
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
European Soldier Beans with Gorgonzola and Fresh Sage
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