Balsamic Mushroom Pasta

Cook fettuccine according to directions on package. While pasta is cooking, prepare mushroom sauce.

In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in shallots and garlic and cook for a few minutes or so, just until softened.

Add in sliced mushrooms and toss around to coat in butter and olive oil. If needed, add an additional tablespoon of olive oil if mushrooms get too dry. Let cook and brown for about 8 minutes.

Pour in balsamic vinegar and stir everything together, making sure to scrape up all browned bits on bottom of pan. Add in remaining tablespoon of butter. Cook everything together for a couple of minutes and then turn off heat and move pan off burner.

Pour in cream and 1/4 cup Parmesan cheese and stir to combine. Add cooked fettuccine to sauce and toss to combine. Add fresh parsley and season to taste with salt and pepper.

Serve with additional Parmesan cheese sprinkled over top.