Fettuccine with Maple Balsamic Portabello Mushrooms

Tried to go for something a bit more snazzy tonight for the ol' birthday dinner. Fresh fettuccine pasta with a simple garlicky tomato sauce and slices of sweet portabello mushrooms. Of course a thunderstorm snuck up right at dinner and ruined the lighting for the photo. Thanks a lot, nature! The recipe here is for one serving so you can increase it for the number of people you are feeding

INGREDIENTS

Makes 1 serving. Increase as needed.

- 1 potabello mushroom, thickly sliced

- 2 tbsp balsamic vinegar + 1 tbsp

- 1 tsp olive oil

- 1 tbsp maple syrup

- 2 cloves garlic

- 1 large tomato, diced

- salt and pepper to taste

- parsley for garnish

- cooked fettuccine pasta

METHOD

1. Whisk together 2 tbsp of the vinegar, oil, and maple syrup in a bowl. Add mushroom slices and toss. Marinate mushrooms for 30 mins.

2. Get pasta cooking. Heat a pan over medium heat. Add mushroom slices and cook for 5 mins, turning regularly, until slices are soft. Remove from heat and set aside.

3. Add garlic to the pan (adding a touch of oil if needed) and cook for 1 min. Add tomatoes and cook for 2-3 mins, until tomatoes begin to create a bit of a sauce. Add additional vinegar and salt and pepper. Stir well.

4. Toss tomato mixture with the drained pasta and put in a bowl. Fan portabello slices in top, garnish, and serve.