Balsamic Mushroom Pasta Recipe

Name: Balsamic Mushroom Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Fettuccine Pasta; 2 Tablespoons Butter, Divided; 1 Tablespoon Olive Oil; 1/4 cups Shallot, Finely Diced; 2 cloves Garlic, Minced; 8 ounces, weight Baby Portabello Mushrooms, Sliced; 1/4 cups Balsamic Vinegar; 1/4 cups Cream; 1/4 cups Grated Parmesan Cheese, Plus 2 Tablespoons For Garnish; 1 Tablespoon Fresh Parsley, Chopped; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper

Servings: persons

4 ounces, weight Fettuccine Pasta
2 Tablespoons Butter, Divided
1 Tablespoon Olive Oil
1/4 cups Shallot, Finely Diced
2 cloves Garlic, Minced
8 ounces, weight Baby Portabello Mushrooms, Sliced
1/4 cups Balsamic Vinegar
1/4 cups Cream
1/4 cups Grated Parmesan Cheese, Plus 2 Tablespoons For Garnish
1 Tablespoon Fresh Parsley, Chopped
1/2 teaspoons Salt
1/2 teaspoons Black Pepper

1
Cook fettuccine according to directions on package.
2
While pasta is cooking, prepare mushroom sauce.
3
In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
4
Once melted, add in shallots and garlic and cook for a few minutes or so, just until softened.
5
Add in sliced mushrooms and toss around to coat in butter and olive oil.
6
If needed, add an additional tablespoon of olive oil if mushrooms get too dry.
7
Let cook and brown for about 8 minutes.
8
Pour in balsamic vinegar and stir everything together, making sure to scrape up all browned bits on bottom of pan.
9
Add in remaining tablespoon of butter.
10
Cook everything together for a couple of minutes and then turn off heat and move pan off burner.
11
Pour in cream and 1/4 cup Parmesan cheese and stir to combine.
12
Add cooked fettuccine to sauce and toss to combine.
13
Add fresh parsley and season to taste with salt and pepper.
14
Serve with additional Parmesan cheese sprinkled over top.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces, weight Fettuccine Pasta, 2 Tablespoons Butter, Divided, 1 Tablespoon Olive Oil, 1/4 cups Shallot, Finely Diced, and more.

Yes, Balsamic Mushroom Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Mushroom Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions