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Kids, Pasta | Rice | Barley, Quick meals, Vegetarian  /  4.11.2020

Balsamic Wild Mushroom Pasta

by Anna Chwistek
Anna Chwistek

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! 

serving dumplings | Balsamic Mushroom Pasta

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.

Balsamic Wild Mushroom Pasta

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.

Balsamic Wild Mushroom Pasta

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.
  • For best result, bring your burrata to room temperature.
  • Add bacon or pancetta.
  • Serve with a big side salad drizzled with balsamic vinegar and olive oil.

serving dumplings | Balsamic Mushroom Pasta

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 

Balsamic Wild Mushroom Pasta

Cooking Video

Balsamic Wild Mushroom Pasta

Yield: serves 2

Balsamic Wild Mushroom Pasta

balsamic wild mushroom pasta
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!

© Anna Chwistek
Category: Pasta | Rice | Barley
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Tags

  • cheese
  • mushrooms
  • pasta
  • quick meals
  • vegetarian

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2 comments

  • Kate
    7.10.2021

    I made balsamic wild mushroom pasta last night. I had to adapt the recipe according to my ingredients eg mozzarella not burrata but I would like to make it again following the recipe more closely. Anyhow it was a delicious and flavourful recipe. Looking forward to trying some of the other recipes…thank you Anna

    Reply
    • Anna Chwistek
      8.10.2021

      Fantastic! That’s so nice to hear. I’m delighted you enjoyed this recipe so much! Happy cooking!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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