Balsamic Wild Mushroom Pasta

Balsamic wild mushroom pasta. Tagliatelle with balsamic wild mushrooms in a garlic butter sauce. This one is simple but seriously delicious, feels a little luxurious and is ready in about 15 minutes! 

The mushrooms are dry-sautéed in a skillet, this way they get perfectly browned and ultra flavorful. Then swirled with butter and garlic, made funky with chili flakes and herbs. Just serve with creamy burrata and toasted pine nuts. So addictively tasty.

Every ingredient is special, and because there are so few of them, they all play an important role. The dish is chock-full of tasty mushrooms. A mix of wild mushrooms can enrich this easy dish, but simple brown mushrooms work well too.

The garlic and tangy balsamic vinegar elevate the flavors without any extra effort. And the burrata adds a touch of creaminess. It’s the kind of dish that’ll make you feel like a clever cook.
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

• You can opt for a mix of different types of mushrooms, such as cremini, shiitake, oyster, chanterelle…
• Use any of your favorite pasta shapes. Try linguine, spaghetti or fettuccine instead of tagliatelle.
• Use mozzarella or cream cheese instead of burrata.
• Add bacon or pancetta.
• Serve with a big side salad drizzled with balsamic vinegar and olive oil.

If you can’t get enough of mushrooms:

• Red Pesto Pasta with Mushrooms and Sun-dried Tomatoes
• Creamy Parmesan polenta with beer sautéed mushrooms
• Asian mushroom noodle soup 

Cooking Video

Yield: serves 2

Balsamic Wild Mushroom Pasta

Print

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 250 g/9 oz tagliatelle
• 300 g/11 oz wild mushrooms, roughly torn
• 3 garlic cloves, minced
• 1 shallot, thinly sliced
• 2 tbsp olive oil
• 30 g/2 tbsp unsalted butter
• 3 tbsp balsamic vinegar
• 1 tsp each: dried thyme, sage, smoked paprika, chili flakes
• salt and black pepper
• burrata, for serving
• toasted pine nuts, for serving
• fresh thyme, for serving

Instructions

1. Cook tagliatelle in generously salted water until al dente. Then drain.
2. 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 and spices. The mushrooms will start to brown, now add the balsamic vinegar and butter. Cook until the butter is melted, stirring frequently.
3. Add garlic and shallot, sauté until fragrant, for 2 minutes.
4. Toss with tagliatelle and serve with burrata, pine nuts and fresh thyme. Enjoy!

Notes

Calories Per Serving: 436 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

DOWNLOAD PRINTABLE RECIPE PDF

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.