Appetite for Reduction: Creamy Mushroom Fettucine

If you love mushrooms, you'll love this dish. It's all creamy, mushroomy goodness. And so quick and easy to make!

The recipe starts with sauteeing five minced cloves of garlic in a little olive oil, then adding sliced mushrooms with salt, pepper, and thyme. After the shrooms cook down a little, you add some white wine and let everything cook together.The secret to this recipe (don't tell Isa I told you!) is storebought vegan creamy portobello mushroom soup mixed with some cornstarch.When you add it to the mushrooms and let it cook, it forms a luxuriously rich and creamy sauce.
At this point I tasted it and fell in love. But the recipe wasn't done. The last addition was two teaspoons of balsamic vinegar. I doubted this and, in the minute or so before the timer rang, ran through my head why Isa would possibly want to add the vinegar. To give the earthy flavor a bright note? To give the sauce more complexity? When the timer rang, I told myself, "Don't doubt Isa! How often is she wrong?"

So I added the balsamic vinegar...and guess what? I think I was right! I didn't like the final sauce as much as the pre-vinegared sauce. The final sauce tasted really good, but I could taste the vinegar as a separate flavor, and I think the sauce would have been better without it. Next time, I'll omit.
I topped it with sliced green onions, and a hearty, yummy dinner was ready in under 30 minutes. And I marked my calendar that I think my way would have been better than Isa's!