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.
Balsamic Mushroom Pasta.
Few flavours go together like balsamic and mushrooms so this easy mushroom pasta is a safe bet on the flavour front.
It does not matter what is happening or how the day has gone it is one of those dishes that requires the cooking skills of a house brick to pull together. It also 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 let’s face it making ravioli is time-consuming and sometimes there just ain’t the time.
In this recipe though, time ain’t 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.
Quick Pasta Recipes.
As far as I am concerned pasta is the king of the quick meal world.
There are so many dishes that you can pull together in the time it takes to boil up some pasta.
This balsamic mushroom pasta is just the latest here on my site and I am sure there will be many more to come.
They always taste great, can be all done and dusted in around 15-20 minutes and let’s face it… Who does not like pasta!
If you have balsamic vinegar and some mushrooms and 20 minutes treat yourself to this quick dinner.
But if you don’t not a problem… You got some smoked or canned fish? How about this smoked mackerel fusilli?
Or maybe some salami and leeks, give this salami and leek pasta a go!
How about a jar of pesto, frozen peas and some cheese, in that case how about this pesto spaghetti recipe?
Do you see where I am going with this? No matter what you have in your store cupboard or fridge you have an easy pasta meal in the waiting!
What Mushrooms To Use In Balsamic Mushroom Pasta.
I am lucky enough to be able to get my hands on some funky mushrooms now and again.
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 well with any old mushrooms you can get your hands on.
So the answer to the question is that it really does not matter, the recipe will work just as well with any mushrooms!
What is important in this recipe 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 splash 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.
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.
- 350 g Mushrooms, I like to mix it up and use 250g of chestnut mushrooms and 100g of French Horn Mushrooms
- 50 g Shallot, Finely diced
- 2 Cloves Garlic, Finely sliced
- 50 g Butter
- 50 ml Balsamic Vinegar
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 200 g Pasta, I like to use large shells
- Chives, To garnish
- Cook your pasta as per instructions, your mushrooms will take about 12-15 minutes to cook so time it well.
- Melt the butter in a pan over a medium high heat and when it foams throw in the shallots, garlic and thyme, cooking for 60 seconds.
- Now add your mushrooms, salt and pepper then fry for 8-10 minutes, if you are cooking larger mushrooms like these French Horn Mushrooms cook cut side down for almost all of the cooking time.
- When the mushrooms are nicely cooked turn up the heat to high and add in the balsamic vinegar, keeping the pan moving all the time getting all of the mushrooms coated in balsamic.
- By now your pasta should be ready so drain reserving a little liquid and add to the mushrooms.
- Mix together adding enough liquid to make a sauce and serve with a sprinkling of chives.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 559 Total Fat: 23g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 54mg Sodium: 475mg Carbohydrates: 75g Fiber: 10g Sugar: 14g Protein: 18g