Mushrooms & Red Wine Pasta

I'd like to say that every dinner I make is a perfectly thought out and crafted meal. But if I'm being honest (and why not?) I'd have to admit that I love meals that can be made with items I usually have on hand. Going to the grocery store after a long day can feel like such a chore. And some nights, just for fun (and because I'm cheap) I don't want to buy lots of additional ingredients. It's like a game.And besides, sometimes a simple meal is best. As long as you have great flavors, good company and and only one or two dishes to clean afterward (I hate doing dishes!), I'd say that's an awesome dinner. And that's what this is a simple but delicious dinner.Mushrooms & Red Wine Pasta, serves 2-3.

1/2 lb. uncooked pasta (any kind you have/prefer)
16 oz. mushrooms
1 tablespoon olive oil
1 tablespoon butter
2 cloves minced garlic
1/3 cup red wine
1/3 cup vegetable stock
2 tablespoons balsamic vinegar
salt + pepper to taste
goat cheese (or feta) & chopped parsley to garnish 

Begin cooking the pasta in boiling, salted water until al dente. In the meantime scrub the mushrooms. Slice thin and set aside.In a large pan or skillet heat the oil and butter together. Saute the minced garlic for 1 minute until very fragrant. Add in the mushrooms, wine and stock. Cook until the liquid has reduced and the mushrooms are cooked through (6-8 minutes). Add in the cooked (and drained) pasta. Stir in the balsamic vinegar and continue cooking so everything gets coated in the wine juice. Forgive me for saying wine juice, that sounds kind of weird. Taste and add salt + pepper if needed.Serve hot topped with goat cheese and fresh parsley. Think of this as a generous garnish, so add as much cheese as you like. 🙂 Enjoy! xo. Emma