Every year on Mother’s Day, I have the worst gift. It all started back in second grade…..DUN DUN DUN! I glued jolly ranchers to construction paper in the shape of a heart.Which she couldn’t eat because it was so covered in glue… So it just sat there… taped to the wall… collecting dust. Until eventually……..I stole all of the jolly ranchers. One by one.
Meanwhile, my sister (the kind with the neat handwriting that colors in the lines) gave her a stack of handmade coupons promising hour long foot massages. Really sis?!?!?! You gotta out do me by that much???
Then in third grade, I painted a terracotta pot for her to plant flowers in. It was a mess! I am not the most artistic girl around and crafts aren’t really my thing. I don’t remember her face when I handed it to her because I made sure not to look.
Ah yes. Then there was fourth grade. My class made knee pots for the mothers and mine was the most misshapen disaster that was ever placed on this earth. Seriously. Think of the ugliest possible clay pot made by a fourth grader you’ve ever seen. No, really. Take a minute to think about this.
It was 10 times worse than that.
This year I am going to surprise my mother with something I have yet to screw up.
Food!
Balsamic mushroom pasta to be exact.
She LOVES mushrooms, so when I found this recipe I tried it out immediately and knew it would impress my mom. On mother’s day I will be making a special dinner featuring this dish and her favorite wine. Because I know which one is her favorite. Because I’m a good daughter.
This time… 😉
Now here’s how to make it:
First you’ll need to gather up all of your ingredients: fettuccine pasta, mushrooms, balsamic vinegar, diced onions, cream cheese, garlic, parsley, salt, and olive oil.
Next, in a medium pan saute your sliced mushrooms, minced garlic, and your chopped onion in the olive oil for 3-5 minutes, or until the onions are soft, and the mushrooms have darkened.
Mix in the cream cheese, balsamic vinegar, and parsley.
Toss the sauce and mushrooms with the noodles.
Continue heating it until the noodles are hot again if your noodles are cooled by this point. Salt and pepper to taste, and enjoy!
Ingredients:
- 4 ounces of fettuccine pasta (or linguine)
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 1/4 cup onions, finely chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup cream cheese
- 1 Tbsp. parsley, chopped
- salt and pepper to taste
Instructions:
- Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
- In a large pan, heat the olive oil and 1 Tbsp. of butter over medium heat. Add in the onions and garlic and cook for a few minutes or so, just until softened.
- Add in the sliced mushrooms and toss them around to get them coated in the olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
- Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
- Dump in the cream cheese and parsley and stir to combine.
- Add the cooked fettuccine to the sauce and toss to combine.
- Salt and pepper to taste (about a half of a teaspoon each).
- Serve with parmesan cheese sprinkled over the top.
Notes
Adapted from Girl Gone Gourmet
This sounds so tasty, and easy! Yum.
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