Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.
I used crimini mushrooms (baby bellas) and followed the recipe as written. I would maybe have preferred to have the pasta a little more done, and I did think it lacked a little moisture---maybe water from the pasta. Balsamic vinegar does tend to make pasta look a little weird, but it does make it taste good. You could always use white balsamic vinegar as an alternative. Thanks, thesmiths!
Read MoreThere was way too much pasta for me. The flavor was great but nothing like the one I had. Oh well.
Read More I used crimini mushrooms (baby bellas) and followed the recipe as written. I would maybe have preferred to have the pasta a little more done, and I did think it lacked a little moisture---maybe water from the pasta. Balsamic vinegar does tend to make pasta look a little weird, but it does make it taste good. You could always use white balsamic vinegar as an alternative. Thanks, thesmiths!
Meal was excellent but needed some modifications for future use. Based on the other reviews, I agree it was a bit dry even though I added about a 1/4c butter to the mushrooms after adding the balsamic to create a bit of a sauce. Next time, I will double up the balsamic and let it cook with the mushrooms for a little and add the butter to get a little more of a balsamic taste when mixed with the pasta.
I just tried this over lettuce instead of pasta. It was fantastic ! I'll definitely try it over pasta next time.
I made this the first time according to directions and it was good but the pasta-to-mushroom ratio was too high for our taste. Now make it with 12oz of pasta and 1.5-2 lbs of mushrooms and also substituted balsamic for white wine vinegar and grated the cheese and stirred in most, saving some for topping. Didn’t find it to be dry when reducing the amount of pasta.
Did not make any changes! This is simply delicious and I cannot wait to make it again!
This was a very simple but very delicious dish, although be warned Romano is a very strong cheese both in smell and taste. To mild the flavor of the Roman you might want to so half the required amount and for the other half substitute it for a milder cheese like mozzarella.
There was way too much pasta for me. The flavor was great but nothing like the one I had. Oh well.
Yummy! Made it exactly as per the recipe except added a little of the pasta water to the mushroom mixture to make it a little moister. We will be making again.
Just ok. Made recipe with half the pasta amount that was called for and it was too dry. My husband and I both ate it, but I would not make it again.
Excellent! And, easy to make. The only change made is I used shaved parmigiana reggiano cheese, as I was unable to locate the one from recipe. Must be the basil!
