First published in January of 2015, this balsamic mushroom pasta for two is still a reader favorite. It’s one of those recipes that looks more complicated than it really is but, in reality, it comes together in the time it takes to boil the pasta. The mushrooms cook in some tangy balsamic vinegar and, just before it’s time to serve it, a little cream is added at the end that adds a touch of richness. Garnish it with parmesan cheese and dinner is ready in about 30 minutes.
author: april(Thank You)
source: girlgonegourmet.com
INGREDIENTS:
- 4 ounces fettuccine pasta
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup shallot, finely diced
- 2 garlic cloves, minced
- 8 ounces baby portabello mushrooms, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish
- salt & pepper
INSTRUCTIONS:
- Cook the fettuccine according to the directions on the package.
- While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
- nexs BALSAMIC MUSHROOM PASTA for full instraction
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