Meatless Monday: Balsamic Mushroom Pasta

Since one of the members of the Wisconsin Test Kitchen has gone vegetarian, we've seen a 200% increase in the amount of mushrooms purchased every two weeks. Mushrooms are really versatile when it comes to swapping out meat. We use them in place of hamburger, corned beef, and are even trying a recipe to make bacon out of portobello mushroom caps.

What was that noise? Yep, that was Doug in the Arkansas Test Kitchen's head exploding at the very idea of making bacon out of mushrooms. But we digress. 

Yes, we've been swapping meat for mushrooms, but sometimes mushrooms taste really good all on their own. Since it hasn't been really warm or sunny here in Wisconsin this summer, we were looking for a hearty pasta dish for Sunday night dinner. We decided to try this yummy balsamic mushroom fettuccine dish. It's really indulgent and pairs perfectly with a glass of spicy red wine.

Balsamic Mushroom Pasta
Recipe courtesy of: http://www.girlgonegourmet.com/2015/01/balsamic-mushroom-pasta.html

INGREDIENTS
4 ounces fettuccine pasta
2 tablespoons butter, divided
1 tablespoon olive oil
¼ cup shallot, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced (We used a bag of assorted mushrooms- oyster, shiitake and portabello)
¼ cup balsamic vinegar
¼ cup cream
1 tablespoon fresh parsley, chopped
¼ 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 in the shallots and garlic and cook for a few minutes or so, just until softened.

Add in 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.

Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.

Pour in the cream and parmesan cheese and stir to combine.

Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper (about a ½ teaspoon of each).
Serve with additional parmesan cheese sprinkled over the top.

Kevin was the first one to point out that it wasn't the prettiest dish we've ever prepared, but it sure did taste good. And it was easy enough to prepare, that it was the perfect weeknight supper. 

Stay Cool,

The Cool Dads Crew