4 ounces fettuccine pasta
2 tbsp butter, divided
1 tbsp olive oil
1/4 cup shallots, finely diced
2 garlic cloves, minced
8 ounces fresh mushrooms or 1 oz dried mushrooms, rehydrated
1/4 cup balsamic vinegar
1/3 cup heavy cream
1 tbsp fresh parsley, chopped
1/4 cup Parmesan cheese, grated
1/2 tsp thyme leaves
Salt and pepper, to taste
Cook fettuccine according to directions on package.
While the pasta is cooking, prepare the mushroom sauce:
In a large pan, melt 1 tbsp butter with the olive oil over medium heat. Once the butter is melted, add the shallots and garlic and cook for a few minutes until they soften but not to a point of browning.
While the shallots and garlic cook, slice the mushrooms. Add them to the pan and stir. Add additional olive oil if the mushrooms seem to be drying out. Let them cook and brown for about 8 minutes.
Pour the balsamic vinegar into the pan and stir everything together. Scrape the brown bits off the bottom of the pan.
Add the other tablespoon of butter; heat until melted.
Move the pan off the burner. Add the cream, cheese, and thyme. Season with the salt and pepper.
Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the mushroom sauce and toss to combine. If the mixture is too dry, add some of the reserved pasta water. Garnish with the parsley and a little more parsley. Enjoy!
A huge thank you to my Aunt Teresa for sharing this recipe with me! She had this dish at an Italian restaurant in Duluth, MN and has recreated it at home because she enjoyed it so much.