Mushroom pasta is one of my all-time favourites (see: my creamy mushroom mafaldine), but sometimes when I’m craving that earthy mushroom flavour without all the heavy cream, I make this herby mushroom and sausage balsamic ragu. It’s loaded with all off my favourite herbs, and big splashes of balsamic vinegar and extra virgin olive oil for a lighter, more summery version of my favourite pasta.
I've been trying to make at least two meatless meals per week, and it felt like the perfect excuse to recreate this iconic Toronto dish at home. I wanted to use *slightly* less rich ingredients so that the dish would be less indulgent to enjoy at home, so I cut back on the heavy cream and butter and subbed in half and half cream and just a few table spoons of butter. You can change up the ratios if you want the sauce to be more or less creamy, but the real key to this dish is mushrooms, and a lot of them. You can sub in any you prefer, but I really love the meaty texture and deep colour of portobellos and creminis.