This is my simple yet delicious recipe for Mushroom Pasta. It feeds two, or one really hungry person who wants to be bloated afterwards. This is my comfort food dish and may be my favorite recipe.
8 ounces (half a box) pasta — I prefer fettuccine for this.
8 ounces portobello mushrooms, chopped or pre-sliced.
2 tablespoons butter
2 cloves garlic, minced, but in my house, we use 6.
1/3 cup white wine
1 cup heavy cream, you are already substituting this with something lighter in your mind and you are wrong. Use the heavy cream.
1/2 cup vegetable broth
1 tablespoon balsamic vinegar, though honestly I never measure this anymore. I just eyeball it and I don’t worry about going over.
salt and pepper
Parmesan cheese, for serving. Get the good stuff. Use it liberally.
Alright, get the pasta cooking. Figure out how long it takes and start it so that ideally, it is done around the same time as everything else.
Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the mushrooms to cook down until they’re browned and fragrant.
Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Not simmering where you see a few bubbles, but BOILING where the entire surface is a rolling tempest of bubbles. Let boil for about 10 minutes or more until the sauce has thickened to your desired consistency.You’ll know it is near ready when the whitish/brownish liquid turns into a deep brown. At that point, I take the spatula and drag it through the sauce. If the sauce is slow to fill the space behind the spatula, you are good.
Season it to taste with salt and pepper. do not forget this part.
Pour sauce and mushshrooms over pasta. Sprinkle, though my wife scoops, Parmesan to serve. Seriously, my add a lot of cheese and makes a big difference.
Eat and tell me if you like it.