Mushrooms lend themselves so well to pasta dishes and this balsamic mushroom pasta features both chestnut mushrooms and ‘french horn’ mushrooms enriched with butter and Balsamic vinegar.
Few flavours go together like balsamic and mushrooms so this super simple mushroom pasta is a pretty safe bet on the flavour front, but it is just fantastic. It does not matter what is happening or how the day has gone it is one of those dishes that requires the cooking skill of a house brick to pull together and always tastes like a million dollars despite costing pennies. This recipe is very much a stripped down and simpler version of another mushroom pasta recipe here on krumpli, my mushroom ravioli, but lets face it making ravioli is time consuming and sometimes there just aint the time. This recipe though time aint an issue, it pretty much all comes together in the time it takes to boils some pasta and we all have that kinda time available to us.
I am lucky enough to be able to get my hands on some funky mushrooms now and again and I found these ‘French Horn’ mushrooms again that I used in my mushroom risotto a while ago. They are fabulous but they are not a requirement for this recipe, it works just as will with any old mushrooms you can get your hands on, what is important is the balsamic vinegar. It forms the key flavour profile of this recipe so use the best stuff you can afford, it does not use a huge amount just 25ml a portion so slash out and treat yourself, it lasts forever in the pantry so no need to worry about it going off. Balsamic vinegar is one of those ingredients that just makes cooking better and I always have a half decent bottle hidden in the cupboard for livening up risottos or pasta dishes but it also adds a fab depth to all sorts of sauces.