- 16 ounces pasta
- 1 tablespoon cooking oil
- 1 medium onion
- 1 pound mushrooms
- 3 tablespoons butter
- 3 cups vegetable stock
- 1 bunch fresh sage
- Salt and pepper to taste
- ¼ cup sour cream or heavy cream
- Extra virgin olive oil and shredded Parmesan cheese optional, for garnish
Start the Sauce:
Meanwhile, prepare the sauce. Heat 1 tablespoon oil in a wide pot over medium high until very hot. Add the onion and cook, stirring often, until beginning to brown and soften. Add the mushrooms and continue to cook, stirring often, for 8-10 additional minutes or until well-browned all over. Season with salt and pepper.
Add the butter and cook until melted and frothy. Tear the sage leaves and add to the butter. Pour in the stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then reduce heat and simmer for 20 minutes. Scoop out a couple spoonfuls of the sauce into a bowl and add the sour cream. Whisk until smooth and creamy and add the mixture back the sauce and stir to incorporate. Taste and season to your preferences.
Calories: 580kcal | Carbohydrates: 91g | Protein: 22g | Fat: 15g | Sodium: 141mg | Fiber: 5g | Sugar: 6g | Vitamin C: 2mg