Balsamic Mushroom Pasta

Salads, salads everywhere… except on this blog. As usual, I’m slow on the uptake and have yet to join the masses in the whole“it’s January so it’s time to make and blog about salad” thing. I figure if I have to take down our Christmas decorations  (boo-hiss!) then I’m not giving up anything up food-wise – at least not until I’ve gotten used to our living room sans twinkle lights and garlands. How depressing to carefully wrap up all the ornaments and then have salad for dinner. Nope.

So, salads, you’re just going to have to wait.

In the meantime, we’re enjoying pasta at our house. Pasta that’s been tossed in a creamy balsamic sauce…

This plate of mushroom-y goodness was just what I needed after our Christmas decoration take-down marathon. Comforting, delicious, but so simple to make and it’s sort of fancy-looking, don’t you think? We all still need a little fancy decadence right now.

This recipe makes enough for 2 people – maybe 3 if there’s a side of crusty bread to go along with it. I wasn’t kidding about how easy it is to make — first get a big pot of salty water going for the pasta. While you’re waiting for it to come to a boil, prep the shallot, garlic, and mushrooms (or buy the pre-sliced ones!). Once the water is boiling, toss in the pasta and start heating the butter and oil in another pan and get going on the sauce. It comes together so quickly – just saute the shallots, garlic, and mushrooms in the butter and oil, deglaze the pan with some balsamic, and then add in the cream. By that point the pasta will be ready to toss in the pan. Some parmesan and parsley finishes the whole thing off. Take a bite and forget about all the salad nonsense – we can always start the diets next week.

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