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

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