Pasta with Mushrooms in Balsamic Cream Sauce
About this Recipe
By: Rachel
I hope that you’ve had the unique pleasure of a regular dining spot. I’m talking about a neighborhood haunt. The host recognizes you the moment you walk in and seats you at your regular table. You’re attended to by a server who knows your name, what kind of bourbon you like in your old-fashioned, and your favorite dish. Maybe it’s even a comforting plate of pasta with mushrooms. And they make sure the kitchen holds back a portion for you if they’re running out.
A Neighborhood Favorite
My husband and I discovered Amore, a cozy spot not far from where I work. We made Fridays our regular date night. We enjoyed the rich, spicy Rigatoni Bolognese, topped with just the right amount of cool, creamy ricotta. The lasagna was blistering hot, with miles of stretchy mozzarella. And the addictively luxurious creamy mushroom and balsamic cream pasta was unforgettable.
Sadly, Amore closed after a 53-year-long run. I was left with a craving that could only be satisfied by the dish as I remembered it. Nothing else would do. Their Bolognese was so craveable that one of our friends went by on their last day of business. She bought out their remaining supply and hoarded it in her freezer. Eventually, she reluctantly prepared the last quart.
If you’re also craving a flavorful Bolognese, be sure to check out this Ragu Bolognese recipe, which brings that same comforting depth to your plate.
The Craving for That Perfect Pasta with Mushrooms
I love mushroom dishes, but I was a little perplexed when I first saw pasta with mushrooms on the menu. Balsamic and cream didn’t quite make sense, but our server convinced me to try it, and I was immediately converted to the cult. This sauce brings out the rich, mellow, umami undertones of balsamic vinegar, rather than its acidity. Mushrooms bring an earthiness that is a perfect match for the Parmigiano-Reggiano sauce that clings to each strand of pasta.
My Take on Amore’s Pasta with Mushrooms Dish
Although this pasta with mushrooms isn’t quite the same as Amore’s, it comes pretty close. I swap the thin strands of fedelini in the original dish for the more robust fettuccine, which has more bite and holds up better to the sauce. It is also delicious with orecchiette (just cut the mushrooms a little smaller, so that they fill up those little pasta cups).
You can use any combination of mushrooms you like. Prepare it for the mycophiles you know and love!
Pasta with Mushrooms in Balsamic Cream Sauce
Ingredients
- 1 pound fettuccine (450g), cooked just short of al dente, drained, and set aside; pasta water reserved
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, diced
- 4 cloves garlic, minced
- ½ ounce (15g) dried porcini mushrooms, rehydrated in hot water and roughly chopped
- 2 cups (250g) fresh mushrooms, roughly chopped
- ⅓ cup (80mL) dry white wine
- 3 tablespoons aged balsamic vinegar
- 1 ¼ cups (300mL) heavy cream
- ½ cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Flat-leaf parsley, chopped
- Kosher salt and freshly ground black pepper
Step by Step Instructions
Step 1
- In a heavy, wide, deep skillet, heat the butter and olive oil over medium heat until hot.
- Add the shallots and garlic, stirring for 2-3 minutes until softened and fragrant.
Step 2
- Turn the heat to medium-high, add the porcinis, and cook for a few minutes, allowing most of the water to cook out. Season lightly with salt and pepper.
Step 3
- Add the remaining mushrooms and stir to coat. Leave undisturbed for about 3 minutes, or until well-browned.
- Season once again with salt and pepper, stir, and allow the mushrooms to finish cooking until they are browned and the water has cooked out.
Step 4
- Add the wine and stir, scraping up any fond that has collected at the bottom of the pan. Allow the wine to reduce, add the balsamic vinegar, and stir well to combine.
- Add the heavy cream, bring to a simmer, and reduce the heat to medium-low. Allow to simmer for several minutes, concentrating the flavor. Whisk in a little of the reserved water from cooking the pasta, ¼ to ½ cup, which improves the texture of the sauce.
Step 6
- Stir in the cheese with a wooden spoon until melted and combined. Add the pasta, stir to combine, and allow to gently simmer for a minute or two. Taste and adjust the seasoning if necessary.
Step 7
- Divide between serving bowls. Garnish with fresh parsley and additional cheese.
Beverage Pairing
By: Olivia
Not only are mushrooms and Pinot Noir a great combination, but balsamic vinegar and Pinot Noir are a great combination! For mushrooms, it’s the earthiness; for balsamic vinegar, it’s the high acidity. With this balsamic cream sauce, you will want a velvety Pinot. A fantastic Burgundy option would be Bader-Mimeur Bourgogne Rouge. It has notes of cranberry and forest floor, high acidity, and well-integrated tannins that will complement this pasta with mushrooms.
