Bistro Blends Heirloom Balsamic Mushroom Pasta

  • 4 ounces fettuccine pasta
  • 2 tablespoons butter, divided
  • 1 tablespoon Bistro Blends Olive Oil
  • 1/4 cup shallot, finely diced
  • 2 garlic cloves, minced
  • 8 ounces baby portabella mushrooms, sliced
  • 1/4 cup Bistro Blends Heirloom Balsamic Vinegar
  • 1/4 cup heavy cream
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish
  • salt & pepper
  • Cook the fettuccine according to the directions on the package.
  • While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of Bistro Blends Olive Oil over medium heat.
  • Once melted, add the shallots & garlic and cook for a few minutes or so, just until softened.
  • Add the sliced mushrooms and toss them around to get them coated in the butter & olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
  • Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan.
  • Add the other tablespoon of butter. Cook everything together for a couple of minutes.
  • Turn off the heat and remove the pan from the burner.
  • Pour in cream & parmesan cheese and stir to combine.
  • Add cooked fettuccine to the sauce and toss to combine.
  • Add the fresh parsley and season to taste with salt & pepper (about a 1/2 teaspoon of each).