Creamy Mushroom Fettuccine with Dark Balsamic

25 Star Dark Balsamic Mushroom Pasta

Description

Creamy mushroom pasta with deeply browned cremini mushrooms, shallots, garlic, Parmesan, Garlic Infused Olive Oil, and 25 Star Dark Balsamic Vinegar. The balsamic adds savory depth and balanced acidity, while reserved pasta water keeps the Parmesan cream sauce silky instead of heavy.

Ingredients

10 oz fettuccine, pappardelle, or linguine
2 tablespoons Garlic Infused Olive Oil, divided
1 tablespoon unsalted butter
12 oz cremini or baby bella mushrooms, sliced
1 large shallot, finely chopped
3 garlic cloves, minced
½ teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
3 tablespoons 25 Star Dark Balsamic Vinegar, divided
½ cup heavy cream
½ cup finely grated Parmesan cheese, plus more for serving
½–¾ cup reserved pasta water, as needed
1 tablespoon chopped fresh parsley
Optional: 1 teaspoon fresh thyme leaves

Instructions

• Bring a large pot of well-salted water to a boil. Cook the pasta until about 1–2 minutes shy of al dente. Reserve at least 1 cup pasta water, then drain.

• While the pasta cooks, heat 1 tablespoon Garlic Infused Olive Oil and the butter in a large, wide skillet over medium-high heat.

• Add the mushrooms in an even layer without crowding the skillet. Cook undisturbed for the first 2–3 minutes, then continue cooking for another 3–5 minutes, stirring only occasionally, until their released moisture has evaporated and the mushrooms are deeply golden brown. Work in batches if necessary.

• Once the mushrooms are well browned, season with the kosher salt and black pepper. Add the remaining 1 tablespoon Garlic Infused Olive Oil, shallot, and thyme if using. Cook for 2–3 minutes, stirring occasionally, until the shallot softens.

• Add the garlic and cook for about 30 seconds, just until fragrant.

• Stir in 2 tablespoons 25 Star Dark Balsamic Vinegar, scraping up the browned bits from the bottom of the skillet. Simmer for 30–60 seconds, until the balsamic is slightly reduced and glossy but not syrupy.

• Reduce the heat to medium-low. Add the heavy cream and ½ cup reserved pasta water, stirring until combined. Bring the sauce to a gentle simmer.

• Add the undercooked pasta and toss continuously for 1–2 minutes, allowing the pasta to finish cooking in the sauce. Add another splash of pasta water if the sauce begins to look tight or dry.

• Remove the skillet from the heat. Add the Parmesan gradually while tossing continuously until melted and emulsified into a silky sauce. Add additional pasta water, a small splash at a time, as needed until the sauce flows easily and clings to the noodles.

• Stir in the remaining 1 tablespoon 25 Star Dark Balsamic Vinegar and the parsley. Taste and adjust with salt and black pepper as needed.

• Serve immediately with extra Parmesan and, if desired, a very light finishing drizzle of 25 Star Dark Balsamic Vinegar.

Chef’s Tip

Give the mushrooms enough heat, time, and space to brown before seasoning or adding the balsamic. A wide skillet and minimal stirring allow their moisture to evaporate so they develop deep savory flavor instead of steaming. Once the pasta goes into the sauce, use reserved pasta water as needed to keep everything glossy and fluid rather than thick and heavy.

Flavor Variations

• Fig: Replace the 25 Star Dark Balsamic Vinegar with Fig Dark Balsamic for a deeper, lightly sweet mushroom pasta with a rich fall-style finish.

• Espresso: Replace the 25 Star Dark Balsamic Vinegar with Espresso Dark Balsamic for a darker, steakhouse-inspired mushroom sauce with bold roasted depth.

• Black Truffle: Finish each serving with a small drizzle of Black Truffle Olive Oil after cooking for a luxurious earthy aroma. Start lightly and add more to taste so the truffle complements rather than overwhelms the mushrooms.

• Garlic Mushroom: Replace the Garlic Infused Olive Oil with Garlic Mushroom Olive Oil for an even more mushroom-forward savory flavor.

• Vegetable Addition: Add roasted asparagus or sautéed spinach for extra vegetables while keeping the pasta vegetarian.

Pairings

Serve with garlic bread, roasted asparagus, an arugula salad with a sharp vinaigrette, roasted Brussels sprouts, sautéed green beans, or a crisp cucumber salad. Pinot Noir, Chianti, Cabernet Sauvignon, or a dry sparkling wine all pair well with the creamy mushrooms and balsamic depth.

Recipe Notes

Reserve at least 1 cup of pasta water before draining even though you may not use all of it. The starchy water gives you control over the final consistency and helps the cream and Parmesan form a cohesive sauce.

Finishing the pasta for its final 1–2 minutes directly in the sauce allows the noodles to absorb flavor while helping the sauce cling to the pasta.

Add the Parmesan after removing the skillet from the heat and add it gradually while tossing. This helps it melt smoothly rather than becoming clumpy or stringy.

Black Truffle Olive Oil is best used as a finishing oil rather than the sautéing oil so its distinctive aroma remains prominent. A little goes a long way.

Leftovers can be refrigerated in a covered container for 2–3 days. Reheat gently over low heat with a small splash of cream, milk, or water to loosen the sauce.

Bring This Recipe to Life

25 Star Dark Balsamic Vinegar

Garlic Infused Olive Oil

Fig Dark Balsamic

Espresso Dark Balsamic

Black Truffle Olive Oil

Garlic Mushroom Olive Oil