Ingredients
- 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
Recipe Description
Portabello Mushrooms in a creamy balsamic sauce tossed with fettuccine pasta. This dish takes less than 30 minutes start to finish, but tastes like it took much longer! It’s rich, decadent, and sure to impress. Easy enough for a fast weeknight dinner, but fancy enough to serve for special occasions! Trust me, you’ll want this recipe in your dinner rotation.
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