Balsamic Mushroom Pasta!!

It’s time for another fantastic #mushroom #MeatlessMonday recipe!


4 ounces fettuccine pasta
2 tablespoons butter, divided
1 tablespoon olive oil
¼ cup shallot, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
¼ cup balsamic vinegar
¼ cup cream
1 tablespoon fresh parsley, chopped
¼ 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 olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.

Add in the sliced mushrooms and toss them around to get them coated in the butter and 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 in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan.
Add in the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.

Pour in the cream and parmesan cheese and stir to combine
Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper (about a ½ teaspoon of each).

Serve with additional parmesan cheese sprinkled over the top.


#Fungi #Mushrooms #MeatlessMonday #FantasticFungi #Foodie #FoodPorn #Foodies #Delicious #Recipes


Wrinkled Peach Fungus (Rhodotus palmatus)

This uncommon species has a circumboreal distribution, and has been collected in eastern North America, northern Africa, Europe, and Asia; declining populations in Europe have led to its appearance in over half of the European fungal Red Lists of threatened species.

Typically found growing on the stumps and logs of rotting hardwoods, mature specimens may usually be identified by the pinkish color and the distinctive ridged and veined surface of their rubbery caps; variations in the color and quantity of light received during development lead to variations in the size, shape, and cap color of fruit bodies

(read more: Wikipedia)

photographs by Dan Molter/Mushroom Observer