Pasta with carmelized onions and mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked pasta (vermiccelli) |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Chopped pancetta or lean bacon |
| 6 | cups | Vertically sliced sweet onion |
| ½ | teaspoon | Salt; divided |
| ¼ | teaspoon | Pepper |
| 6 | cups | Sliced mushrooms; your choice of type |
| 2 | teaspoons | Minced fresh oregano |
| ¼ | cup | Chopped fresh Italian parsley, divided |
| 3 | Cloves garlic; minced | |
| ½ | cup | Low salt chicken broth |
Directions
Cook the pasta al dente. Drain well and set aside. Heat oil in a non-stick skillet over medium heat until hot. Add pancetta or bacon, saute three minutes. Add onions, ¼ tsp salt and ⅛ tsp pepper. Cover and cook for 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring often. Remove onion mixture from skillet and set aside. Add mushrooms, ¼ tsp salt and ⅛ tsp pepper. Cook over medium high heat for 4 minutes. Add oregano and 2 tbl. parsley. Cook 1 minute. Add garlic and saute one minute. Add onion mixture and broth. Cook until thoroughly heated. Add entire mixture to pasta and toss to coat thoroughly. Divide among 4 dishes or bowls and sprinkle with a little parsley. We also eat this with a little grated parmesan or romano.
Recipe by: Claire In Rescue (Gail's swap) Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward <dianne@...> on Sep 24, 1997