Pasta With Carmelized Onions & Mushrooms Recipe - Cooking Index
8 oz | 227g | Uncooked pasta - (vermiccelli) |
1 tablespoon | 15ml | Olive oil |
1/4 cup | 36g / 1.3oz | Chopped pancetta or lean bacon |
6 cups | 375g / 13oz | Vertically sliced sweet onion |
1/2 teaspoon | 2.5ml | Salt - divided |
1/4 teaspoon | 1.3ml | Pepper |
6 cups | 1422ml | Sliced mushrooms - your choice of type |
2 teaspoons | 10ml | Minced fresh oregano |
1/4 cup | 36g / 1.3oz | Chopped fresh italian parsley - divided |
3 | Garlic - minced | |
1/2 cup | 118ml | Low salt chicken broth |
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, 1/4 tsp salt and 1/8 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, 1/4 tsp salt and 1/8 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.
Source:
Claire In Rescue (Gail's swap)
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