Sage And Mushrooms: A Match Made In Heaven?

Sage and mushrooms are a classic combination, with the herb adding pops of aroma and depth to the earthy flavour of the fungi. The two ingredients are often cooked together in butter, with the addition of garlic, to create a versatile side dish that can accompany a variety of proteins, from steak to fish. This combination of mushrooms and sage is also used to create a savoury topping for bread, as well as a tasty addition to pasta dishes, such as buttery pappardelle.

Sautéed mushrooms with soy sage butter

Ingredients:

• Butter (unsalted or salted)
• Mushrooms (a mix of flat portobello, Swiss brown, and shiitake mushrooms, or button mushrooms, maitake, and shiitake)
• Shallots
• Soy sauce
• Sage leaves
• Salt and pepper (to taste)

Instructions:

First, remove the sage leaves from the stem. Heat a large fry pan over high heat and add butter. Let the butter melt until it is frothy, but not brown. Add the mushrooms to the hot pan, ensuring they are not overcrowded, as they will release liquid. Let the mushrooms sit for about 1-2 minutes to allow them to brown and caramelize.

Stir the mushrooms and cook until they are golden brown. Add the sliced shallots and sauté for another 1-2 minutes until they soften. Add soy sauce to the mushrooms and shallots and cook until the soy sauce is fully absorbed.

Push the mushrooms and shallots to one side of the pan and add the sage leaves. Let the sage crisp up a little in the butter, then stir it through the mushrooms and shallots. Season with salt and pepper to taste.

Tips and Variations:

• You can add garlic to the dish for extra flavour. Sauté the garlic with the sage before adding the mushrooms.
• Some recipes suggest adding lemon juice to taste, but be cautious as it can overpower the sage.
• Feel free to wash your mushrooms before sautéing to remove any dirt or pesticides.
• If you are serving this dish with pork chops, you may choose to omit the soy sauce as it may not fit the flavour profile.
• This recipe works well with a variety of mushrooms, so feel free to experiment with different types to find your preferred combination of textures and flavours.

Garlic and sage brown butter mushrooms

Ingredients:

• Butter (salted or unsalted)
• Olive oil
• Garlic
• Sage
• Mushrooms cremini, button, or a mix of flat portobello, Swiss brown, and shiitake
• Lemon juice (optional)
• Salt and pepper, to taste

Instructions:

First, prepare your mushrooms by slicing or halving them to ensure they are all roughly the same size. Mince or finely chop your garlic and sage.

In a large skillet, heat some butter over medium heat. You can also add a drizzle of olive oil to the pan. Cook the butter, stirring frequently, until it turns a light brown colour. This process creates brown butter, which enhances the dish's overall flavour.

Next, add the mushrooms to the pan and stir to coat them evenly with the butter. Sauté the mushrooms for a few minutes until they start to brown. Then, add in the garlic, sage, and lemon juice (if using). Continue cooking for another 3-5 minutes, stirring frequently, until the mushrooms are tender.

Finally, taste and adjust seasoning with salt and pepper as needed. You can also add more lemon juice to taste, but be careful not to overpower the sage. Serve immediately and enjoy the delicious combination of flavours!

Tips and Variations:

• Some recipes suggest frying a few sage leaves in butter as a garnish, adding a fancy touch to the dish.
• If you're a fan of wine, try infusing your mushrooms with a splash of wine for an extra layer of flavour.
• For a twist on the classic, replace the garlic butter with soy sage butter. The soy sauce adds umami flavours that complement the mushrooms and sage beautifully.
• This dish is versatile and can be served as a side with various main courses, such as French onion soup, herbed Cornish game hen, or steak. It can also be used as a topping for pasta or pizza.

Buttery pappardelle with mushrooms and sage

This indulgent, buttery, umami-packed pasta dish is a true delight. It is a quick and easy recipe, perfect for a weeknight dinner, yet decadent enough for a fancy meal. The strong, distinct flavour of sage, fried in butter, perfectly complements the earthiness of the mushrooms. The browned butter adds a crescendo of flavour, while the cheese and lemon juice take the dish to the next level.

Ingredients:

• Pappardelle pasta
• Mushrooms (any variety, but flat portobello, Swiss brown, and shiitake mushrooms are recommended)
• Butter (unsalted or salted)
• Fresh sage leaves
• Garlic
• Cheese (Pecorino Romano or Parmesan)
• Lemon juice (optional)
• Salt and pepper, to taste
• Olive oil (optional)

Instructions:

• Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Reserve some of the pasta water and then drain the pasta.
• Meanwhile, melt the butter in a large frying pan over medium heat. Cook until the butter starts to brown, foam, and smell nutty.
• Add the sage leaves and fry for 2-3 minutes until crisp. Remove the sage from the pan with a slotted spoon and set aside.
• Add the sliced mushrooms to the butter and season with salt and pepper. Cook for about 5 minutes until the mushrooms are browned.
• Stir in the garlic and cook for another minute, without letting it brown.
• Return the cooked pappardelle to the saucepan and toss with the buttery mushrooms, lemon juice, remaining butter, and cheese.
• Top with the crispy sage leaves and serve immediately.

Tips:

• Don't overcrowd the pan with mushrooms, as they will release liquid. You may need to cook them in batches.
• For a vegetarian option, use vegetable stock instead of chicken stock.
• Feel free to add other vegetables or herbs, such as marinated artichokes, chilli flakes, parsley, or sundried tomatoes.
• If you want a stronger sage flavour, you can add more sage leaves or chop the leaves finely.

Oyster mushrooms with brown butter and sage

Sautéed oyster mushrooms with brown butter and sage is a quick, easy, and delicious side dish that can be whipped up in less than 15 minutes. This recipe combines the earthy and nutty flavours of oyster mushrooms with the aroma and depth of sage, resulting in a savoury and flavourful dish that can be served with grilled skirt steak or crispy cast-iron chicken thighs.

To prepare the oyster mushrooms, gently pat them with a clean towel to absorb any excess moisture. Trim off the hard stems at the base of each clump and separate large clusters into bite-sized pieces. Oyster mushrooms have a soft, meaty texture and a mild, nutty flavour, making them a tasty addition to soups, stews, stir-fries, and salads. They are also edible raw and can be added to salads for a unique texture and flavour.

The first step in cooking the oyster mushrooms is to 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 a single layer and limit stirring to allow them to crisp up. Let the mushrooms sit for up to 5 minutes at a time between stirs, searing them quickly to develop a golden-brown crust.

After the mushrooms have reached the desired level of doneness, turn the heat to low and add the butter, smashed garlic, and sage leaves. Gently stir to coat the mushrooms in the butter until it becomes foamy and golden brown. Season the dish with salt and pepper to taste, and then transfer it to a platter to serve.

This recipe can be modified by adding soy sauce to the butter, creating a lush coating over the mushrooms while still allowing the sage to add aroma and depth. Additionally, fresh rosemary or thyme can be used in place of sage, providing a different but complementary flavour profile.

Mushrooms with crispy sage

Mushrooms and sage are a great combination. The earthy, nutty flavours of mushrooms are enhanced by the aroma and depth of sage.

This is a simple and quick recipe that can be served as a side dish or as a topping for proteins like fish, steak, or pork chops.

Ingredients:

• Butter (unsalted or salted)
• Mushrooms (oyster, button, cremini, portobello, Swiss brown, shiitake, or a mix of these)
• Sage (fresh leaves, or dried if fresh is unavailable)
• Oil (neutral-tasting with a high smoke point, like canola, light olive, or avocado oil)
• Salt and pepper
• Optional: garlic, shallots/leeks, lemon juice, soy sauce

Method:

Heat butter and oil in a large skillet or pan on medium to high heat. Add garlic and/or shallots/leeks and cook until soft. Add the mushrooms to the hot pan and let them sit undisturbed for about 1-2 minutes to brown and caramelize. Stir and cook until golden brown. Add soy sauce, if using, and stir through.

Push the mushrooms to one side of the pan and add the sage leaves, letting them crisp up in the butter. Stir the sage through the mushrooms and season with salt and pepper to taste. Serve immediately.

Variations: If you don't have sage or don't like it, rosemary makes a great replacement, and avocado is also a nice addition.

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