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RECIPE: Balsamic Mushroom Pasta



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Balsamic Mushroom Fettuccine
Mushrooms have been one of my favorite food to eat, so i was kinda exploring different ways to incorporate it into pasta recipes. Happened to chance upon recipes of cooking it with Balsamic Vinegar. Correct me if i am wrong here but Balsamic Vinegar is commonly used in Salads? Anyways the result is just yummy! There's isn't an overpowering sour taste at all. :) I added chicken, ham and luncheon meat in my adapted version.
Ingredients
  • 1 ounce fettuccine pasta
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup baby portabello and button mushrooms, sliced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons cooking cream
  • 1 tablespoon fresh parsley, chopped
  • 4 tablespoons Grated parmesan cheese
  • 1 pinch salt & pepper
Instructions
1) Cook the Fettuccine in a pan for around 10 minutes to achieve al dente texture. 2) Add 1 tablespoon of butter with olive oil and cook over medium heat. Add the garlic in once the butter has melted and cook for a few minutes. 3) Add the sliced mushrooms and toss to coat them in the butter and olive oil.Let them cook and brown for about 8 minutes.4) Pour the balsamic vinegar in and stir everything up. Cook for a few minutes more.5) Pour in the cream and Parmesan cheese and stir to combine. 6) Add the cooked fettuccine to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.7) Ready to serve~
Details
Prep time: Cook time: Total time: Yield: 1 serving

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