Balsamic Mushroom Pasta

A rich, cozy mushroom pasta built around tender portobello mushrooms, garlic, cream, Parmesan, and the deep tang of Classic Dark Balsamic. It feels elegant enough for a special dinner, but comes together quickly enough for a weeknight meal.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2–3

Ingredients

8 ounces fettuccine or pasta of choice
2 tablespoons butter
2 tablespoons Garlic Infused Olive Oil
1 small shallot, finely chopped
3 cloves garlic, minced
8 ounces portobello, baby bella, or cremini mushrooms, sliced
⅓ cup Classic Dark Balsamic Vinegar
½ cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve ½ cup pasta water before draining.

• While the pasta cooks, heat butter and Garlic Infused Olive Oil in a large skillet over medium heat.

• Add the shallot and cook for 2–3 minutes, until softened.

• Stir in the garlic and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.

• Pour in the Classic Dark Balsamic Vinegar and stir, scraping up the browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes so the balsamic reduces slightly and coats the mushrooms.

• Reduce the heat to low and stir in the heavy cream. Add the cooked pasta and toss until coated.

• Stir in Parmesan cheese, adding a splash of reserved pasta water if needed to loosen the sauce.

• Season with salt and black pepper. Finish with fresh parsley and extra Parmesan before serving.

Chef’s Tip

Let the mushrooms brown before adding the balsamic. That deeper caramelized flavor gives the sauce more richness and keeps the pasta from tasting flat.

Flavor Variations

• Use Garlic Mushroom Fused Olive Oil for an even deeper mushroom-forward pasta
• Add Black Truffle Extra Virgin Olive Oil as a finishing drizzle for a richer, restaurant-style version
• Add sliced cooked steak for a hearty beef and mushroom pasta
• Add cooked chicken for an easy creamy balsamic chicken pasta
• Use 25 Star Dark Balsamic for a smoother, more classic dark balsamic finish

Pairings

Serve with a crisp green salad, roasted Brussels sprouts, garlic bread, grilled steak, roasted chicken, or a simple side of sautéed greens.

Recipe Notes

This pasta is best served right away while the sauce is creamy. If reheating, warm gently with a splash of cream, milk, or pasta water to loosen the sauce.