Balsamic Mushroom Pappardelle Recipe
Garlic and balsamic vinegar play the support role in this glorious, quick, and easy mushroom pappardelle pasta recipe.
Servings 2 Servings
Calories 585kcal
Ingredients
- 250 g Mushrooms 3 Cups
- 1 Medium Echalion or Banana Shallot 50g
- 2 Garlic Cloves
- 50 g Butter 3 tablespoon + 1 teaspoon
- 50 ml Balsamic Vinegar 3 tablespoon + 1 teaspoon
- 1 teaspoon Fresh Thyme Sub for ⅓ teaspoon Dried Thyme
- 175 g Pappardelle Pasta 6oz
- ¼ teaspoon Salt Plus extra to boil the pasta
- ¼ teaspoon Black Pepper
Instructions
- Peel and dice the onion as finely as you can.
- Slice the garlic as thinly as you can.
- Cut the mushrooms into 5-6mm (¼") thick slices.
- Bring a 20cm or 8" saucepan of well-salted water (I use 1½ teaspoons in a pan this size) to a boil.
- Melt the butter in a 28cm or 11" frying pan or skillet over a medium-low heat. When the butter foams, throw in the shallots, garlic, and thyme and cook for 5 minutes.
- Add the mushrooms and season with salt and pepper, then fry for 8-10 minutes.
- Now is the perfect time to add the pasta; add it 2-3 minutes after the mushrooms go into the pan.
- When the mushrooms are nicely cooked, turn up the heat to high and add the balsamic vinegar. Cook for 2 minutes, reducing almost all the way.
- By now the pasta should be cooked, drain and reserve 75-125ml (⅓-½ Cup) of the cooking water. Add the pasta to the mushrooms and then a little of the cooking liquid, and stir to form a silky coating.
- Add snipped chives to serve.
Video
Nutrition
Serving: 1 | Calories: 585kcal | Carbohydrates: 82g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 178mg | Fiber: 6g | Sugar: 11g
