A quick and easy pasta dish for any night of the week. Enjoy with a nice glass of your favorite wine.
8 oz. Portabello Mushrooms, sliced
4 oz. Pasta (your choice), cooked according to package
1/4 cup LG Herbs of Napoli Dark Balsamic
1-3 Tbsp. LG Garlic Infused Olive Oil
2 Tbsp. Butter
1/4 cup Shallot, sliced or minced
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese, plus extra for serving
Parsley, Salt and Pepper to taste
In a large saucepan, heat 1 tablespoon of the butter along with 1 tablespoon of the Garlic Oil. Add the shallots and garlic and sauté over medium heat until fragrant and softened.
Add the sliced mushrooms and sauté adding a bit more Garlic oil as the mushrooms cook down. Cook for about 5-8 minutes until nicely browned.
Deglaze the pan by adding the Herbes of Napoli Balsamic scraping all of the browned bits from the bottom of the pan. Add the rest of the butter and let everything cook down for a couple of minutes.
Remove from heat and add the cream and Parmesan until well combined.
Add the cooked pasta and toss everything together until nicely mixed.
Season with Salt and Pepper and serve, topping with fresh chopped parsley and a bit of extra Parmesan cheese.