Sarah Brown
Mushrooms and sage are a classic combination in various dishes, from pasta to side dishes. The earthy and savory flavor of mushrooms pairs perfectly with the potent and distinct flavor of sage, especially when fried in butter. This combination adds a gourmet flair to any meal and is a favorite among mushroom lovers. The versatility of mushrooms and the intensity of sage create a savory richness that surprises even the most discerning palates. Whether you're looking for a quick weeknight dinner or a luxurious feast, mushrooms and sage are a match made in culinary heaven.
| Characteristics | Values |
|---|---|
| Recipe type | Side dish |
| Preparation time | Less than 15 minutes |
| Main ingredients | Mushrooms, sage, butter |
| Other ingredients | Garlic, olive oil, sea salt, black pepper, lemon juice, shallots, soy sauce, red onion, thyme, parsley, oregano |
| Suggested accompaniments | Fish, steak, skirt steak, chicken thighs, pasta, bread |
| Health benefits | Mushrooms are rich in fibre, vitamins and minerals, including vitamins B, C and D, riboflavin, folate and potassium. They are also virtually fat-free and low in refined carbohydrates and saturated fat. |
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What You'll Learn
Sautéed mushrooms with sage
Sage and mushrooms is a combination that works well together, especially as a side dish. Sautéed mushrooms with sage is a quick and easy recipe that can be whipped up in less than 15 minutes. It is a versatile dish that can be paired with any main meal.
Ingredients
You can choose your own selection of mushrooms or use just one type. Some varieties that can be used are white button mushrooms, cremini mushrooms, and shiitake mushrooms. If you want to add some extra flavour, you can soak dried mushrooms in boiling water for 20 to 30 minutes and use the strained liquid in the recipe.
Other ingredients include butter, olive oil, garlic, leeks, shallots/sliced red onion, soy sauce, sea salt, and black pepper.
Instructions
Start by heating olive oil and butter in a skillet on medium heat. Add leeks and cook until soft, which should take around 4 minutes. Then, add garlic and cook for another minute. Next, add the mushrooms, sage, salt, and pepper. Stir everything together and cook until the mushrooms are golden brown.
At this point, add the shallots/sliced red onion and sauté for another 1-2 minutes until they soften. Pour in the soy sauce and stir through. Finally, add the sage leaves and let them crisp up a little in the butter. You can then stir this through the mushroom mixture and season with more salt and pepper if needed.
Variations
If you want to add some extra flavour, you can try browning the butter first. Simply cook the butter over medium heat, stirring frequently, until it turns a light brown colour. You can also try adding some lemon juice to taste, but be careful not to add too much as it can overpower the sage.
This recipe is quite versatile, so feel free to experiment with different ingredients and quantities to find your perfect combination.
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Garlic and sage brown butter mushrooms
Sage and mushrooms are a great combination, especially when garlic and brown butter are added to the mix. This dish is an easy and delicious side that goes great with any protein, especially fish and steak. It is also a perfect side for French onion soup, herbed Cornish game hen, or any cozy winter meal.
Ingredients:
- 1 lb button or cremini mushrooms, halved (small mushrooms can be left whole)
- 3 tbsp olive oil
- 3 oz salted butter
- 2 heaping tbsp garlic, minced
- 2 heaping tbsp fresh sage, finely chopped
- 10 small sage leaves
- Sea salt
- Freshly ground pepper
- Lemon juice (optional)
Instructions:
First, heat the olive oil in a large skillet over medium-high heat. Slice the mushrooms and add them to the pan. Sear the mushrooms for 6-8 minutes on each side until they are nicely browned. Once browned, remove them from the pan and set aside.
Next, reduce the heat to medium and add the butter to the skillet. Cook the butter, stirring frequently, until it turns a light brown color. This step gives the dish a magical flavor enhancement!
Add the mushrooms back to the skillet and stir to coat them with the brown butter. Then, add in the minced garlic, chopped sage, and lemon juice (if using). Cook for another 3-5 minutes, stirring frequently, until the mushrooms are tender.
Finally, taste and adjust seasoning with salt and pepper to your preference. For a fancy touch, fry the small sage leaves in the leftover butter in the pan for about 3 minutes until slightly brown. Sprinkle these crispy sage leaves with sea salt and use them to garnish the mushrooms before serving.
Your garlic and sage brown butter mushrooms are now ready to be enjoyed! This dish can also be made ahead of time and gently reheated, although it tastes best straight out of the pan.
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Buttery pappardelle with mushrooms and sage
The combination of sage and mushrooms is a match made in heaven. The earthy flavour of mushrooms and the strong, distinct flavour of sage complement each other perfectly. This combination is further enhanced when cooked in butter, resulting in a decadent and indulgent dish.
To start, bring a large pot of heavily salted water to a boil. Cook the pappardelle according to the package instructions, reserving a ladleful of pasta water before draining it. While the pasta is cooking, melt 25g of butter in a large frying pan over medium heat. Continue cooking until the butter begins to foam and takes on a nutty aroma, indicating that it is browning.
At this point, add the sage leaves and fry for 2-3 minutes until they become crisp. Remove the crispy sage from the pan with a slotted spoon and set aside on a paper towel. Next, add the sliced mushrooms to the butter, ensuring they have enough space in the pan to release their liquid and brown properly. Season the mushrooms with salt and pepper, then cook for about 5 minutes, stirring occasionally, until they are browned.
Once the mushrooms are browned, add the garlic to the pan and cook for another minute, being careful not to let it burn. Return the cooked pappardelle to the saucepan, along with the reserved pasta water, and stir in the buttery mushrooms, lemon juice, remaining 15g of butter, and grated Parmesan cheese. Toss everything together until well combined and melted.
Finally, plate the pasta and top with the crispy sage leaves, freshly cracked black pepper, and more Parmesan cheese. This dish is a perfect blend of flavours and textures, with the crispy sage, earthy mushrooms, and buttery, cheesy pasta creating an indulgent and satisfying meal.
Feel free to experiment with different types of mushrooms and cheeses to find your favourite combination. You can also add other ingredients, such as marinated artichokes, chilli flakes, parsley, or sundried tomatoes, to create endless variations on this delicious, buttery pappardelle with mushrooms and sage.
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Sautéed oyster mushrooms with brown butter and sage
Sage and mushrooms are a great combination of flavours. Sautéed oyster mushrooms with brown butter and sage is a quick, easy, and delicious side dish that goes great with any meal, especially grilled skirt steak or crispy cast-iron chicken thighs. Oyster mushrooms have a soft, meaty texture and a nutty flavour. They are also full of umami, so they don't need much seasoning.
Ingredients:
- Oyster mushrooms
- Neutral oil (canola oil, light olive oil, or avocado oil)
- Butter
- Garlic
- Fresh sage leaves
- Thyme
- Salt and pepper
Instructions:
First, prep the mushrooms by gently patting them with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms and separate large clusters into bite-sized pieces.
Heat a large, heavy sauté pan over medium-high heat and add enough oil to coat the surface of the pan. Once the oil is hot, add the mushrooms in one even layer, making sure not to overcrowd them. Cook the mushrooms undisturbed for 5-7 minutes or until they begin to crisp at the edges and turn golden brown. Then, give them a stir and let them continue cooking, stirring occasionally, for another 5-7 minutes or until they are golden brown.
Next, add the butter, garlic, and sage to the pan. Cook until the butter is browned and the garlic is fragrant. If using dried sage, add it earlier in the cooking process as it doesn't offer the same intense flavour as fresh sage.
Finally, season the mushrooms with salt and pepper to taste and serve.
This dish can be made ahead of time and gently reheated on a fry pan. It can also be served in a variety of ways, such as on top of mushroom toast or tossed with cooked pasta and Parmesan cheese.
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Mushrooms with crispy sage
Mushrooms and sage are a great combination, and mushrooms with crispy sage is a delicious and easy side dish that can be whipped up in less than 15 minutes. The earthy umami flavours of the mushrooms and the aroma of the sage complement each other perfectly.
To make mushrooms with crispy sage, you will need:
- Butter (unsalted or salted)
- Mushrooms (a mix of different varieties adds texture and shape)
- Sage leaves
- Salt and pepper
- Soy sauce (optional)
- Shallots or red onion (optional)
- Start by removing any dirt from the mushrooms and slicing them. Thinly slice the shallots or red onion lengthwise, if using.
- Heat a large fry pan over high heat and add butter. Let it melt until it is frothy, but not brown.
- Add the mushrooms to the hot pan. Do not overcrowd the pan as the mushrooms will release liquid, and it may not evaporate properly. You may need to sauté the mushrooms in batches.
- Let the mushrooms sit for about 1-2 minutes to brown and caramelise. Then, stir and cook until they are golden brown.
- Add the sliced shallots or onion to the pan and sauté for 1-2 minutes, until softened.
- Add soy sauce if using, and stir through.
- Push the mushrooms and shallots/onion to one side of the pan. Add the sage leaves and let them crisp up in the butter.
- Stir the crispy sage through the mushrooms and shallots/onion. Season with salt and pepper to taste.
This dish is best served fresh, but it can also be made ahead of time and gently reheated. It goes well with any main meal and is a great way to add some extra flavour and nutrition to your plate. Mushrooms are a good source of fibre, vitamins, and minerals, so this dish is not only tasty but also nutritious!
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Frequently asked questions
Yes, the two ingredients complement each other very well. The earthy flavour of mushrooms goes well with the strong, distinct flavour of sage.
You can make sautéed mushrooms with soy sage butter, or garlic and sage brown butter mushrooms. You can also make buttery pappardelle with mushrooms and sage, or sautéed oyster mushrooms with brown butter and sage.
If you don't have sage readily available, you can use other herbs like rosemary, parsley, thyme or oregano.
You can use any variety of mushroom, or a mix of different types. Oyster mushrooms, cremini mushrooms, and shiitake mushrooms are all popular choices.
Mushrooms and sage are a very versatile side dish and go well with grilled steak, chicken, or fish. They can also be served on top of pasta or ravioli.
