Creamy Balsamic Mushroom Pasta

This is an easy and impressive dinner to make.  It's full of flavor from the balsamic vinegar, but the acidity is tamed by the cream.  It's a favorite around our house!

Creamy Balsamic Mushroom Pasta

Ingredients

• 8 oz. fettucine pasta
• 2 Tbsp. butter, divided
• 1 Tbsp. olive oil
• 1 shallot, finely diced
• 4 garlic cloves, minced
• 16 oz. cremini mushrooms, sliced
• 1/3 cup balsamic vinegar
• 2/3 cup cream
• 1 Tbsp. parsley, chopped
• 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish
• salt & pepper, to taste

Serves 2-3
Cooke Time: 20 minutes

Bring a large pot of water to a boil; once it is at a rolling boil, add a handful of salt.  Cook pasta about 1 minute short of package directions; this should leave your pasta al dente, but check about 2 minutes before the package directions say it will be done just to check.
In a large pan, melt 1 Tbsp. of butter with the olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the mushrooms, toss them around to get them coated in the butter and olive oil.   Let them cook and release their water so they can brown, 8-10 minutes.
Deglaze with the balsamic vinegar; stir everything together making sure to scrape up all of the browned bits on the bottom of the pan.  When most of the sherry is cooked into the mushrooms, pour in the cream and continue to cook for about 10 minutes (this is a good time to drop your pasta into the boiling salted water).
Add the cooked pasta to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.  Serve with additional parmesan cheese sprinkled over the top.