Balsamic wild mushroom pasta. Tagliatelle tossed with balsamic-glazed wild mushrooms in a rich garlic butter sauce. It’s simple yet a little luxurious. And the best part? It’s ready in just 15 minutes.
Why this pasta hits the spot
- Perfectly browned mushrooms: Dry-sautéed first so they get deep, nutty flavor before being swirled with butter and garlic.
- Balsamic kick: A splash of tangy vinegar brightens everything without extra effort.
- A little heat + herbs: Chili flakes and fresh herbs keep the flavors lively.
- Creamy burrata: Melts into the warm pasta for that luxurious touch.
- Simple but clever: Just a handful of ingredients, but each one earns its place.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful notes
- Mix it up: Cremini, shiitake, oyster, or chanterelle, any combo of mushrooms will work.
- Pasta swaps: Linguine, spaghetti, or fettuccine are all great alternatives to tagliatelle.
- Add-ons: Crisp bacon or pancetta take this pasta to the next level.
Pro tip
Bring burrata to room temperature so it melts into the pasta.
Serving ideas
- Fresh salad: A simple green salad with balsamic and olive oil balances the richness of the pasta.
- Extra cheese: Grate some Parmesan or Pecorino over the top for a sharp, salty finish.
- Bread: My favorite choice is country bread or garlic bread – buttery, garlicky, and the perfect crunch on the side. Try my recipe for my homemade garlic bread.
FAQs about balsamic mushroom pasta
Can I use dried mushrooms?
Yes, just rehydrate them in warm water before cooking. They’ll add an even deeper, more intense mushroom flavor.
Can I use other cheese than burrata?
Burrata is dreamy, but fresh mozzarella or even cream cheese work in a pinch.
Storage tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop, adding a splash of water to loosen the buttery sauce.
More mushroom recipe ideas
- Asian mushroom noodle soup
- Red Pesto Pasta with Mushrooms and Sun-dried Tomatoes
- Creamy Parmesan polenta with beer sautéed mushrooms
Balsamic Wild Mushroom Pasta
Tagliatelle with balsamic-glazed mushrooms in a rich garlic butter sauce. Finished with creamy burrata! This pasta is simple, flavorful, and ready in 15 minutes.
Ingredients
- 9 ounces tagliatelle
- 11 ounces wild mushrooms - roughly torn
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp smoked paprika
- 1 tsp chili flakes - more or less to taste
- 3 tbsp balsamic vinegar
- 2 tbsp unsalted butter
- 1 shallot - diced
- 3 garlic cloves - minced
- burrata - for serving
- toasted pine nuts - for serving
- fresh thyme - for serving, optional
Instructions
- Before you start cooking: Clean the mushrooms, dice the shallot and mince the garlic cloves.
- Boil tagliatelle in generously salted water until al dente. When ready, drain.
- In the meantime, heat a large non-stick skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil. Stir in salt, pepper, paprika, thyme, sage and chili flakes.
- The mushrooms will start to brown, now add the balsamic vinegar and butter.
- Add garlic and shallot, sauté until fragrant, for 1-2 minutes.
- Toss with tagliatelle and serve with burrata, pine nuts and fresh thyme. Enjoy!
Video
Nutrition
Calories: 634kcalCarbohydrates: 100gProtein: 19gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 137mgSodium: 53mgPotassium: 448mgFiber: 6gSugar: 7gVitamin A: 1241IUVitamin C: 3mgCalcium: 83mgIron: 4mg
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