Balsamic Mushroom Pasta

Instructions

1. In a large skillet, melt the butter over medium-high heat. Once the butter is melted, add the cremini and oyster mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 4 to 6 minutes. Season with salt and pepper to taste.
2. Meanwhile, cook the pasta in a pot of salted boiling water, according to the package directions.
3. Once the mushrooms are brown, add the shallot and garlic to the skillet. Cook, stirring, until the shallots begin to soften, about 1 minute. Stir in the white wine to deglaze the pan. Once the wine has reduced by half, stir in the balsamic vinegar. Simmer for about 1 minute before transferring the cooked pasta to the skillet along with about ½ cup of the pasta water. Toss the pasta with the mushrooms and cook until the remaining liquid has evaporated, about 1 to 2 minutes. Stir in the fresh thyme leaves.
4. Serve immediately topped with some more thyme leaves. Store in the refrigerator for up to 5 days.