Spaghetti with Golden Onions, Mushrooms and Red Pepper
Spaghetti with Golden Onions, Mushrooms and Red Pepper
Prep Time: 20 Minutes
Prep Time: 60 Minutes
Total time: 1 Hour 20 Minutes
Ingredients
Onions:
- 3 Cups (very) thinly sliced onion
- 3 T Extra virgin Olive Oil
- 1 T unsalted butter, for a little flavor
- Salt, to taste
- Black Pepper, freshly ground from a pepper mill
- 1/2 Cup dry white wine (if no wine available, use chicken stock)
- 2 T fresh parsley, finely chopped
Mushrooms and Peppers:
- 4 oz of white mushrooms, sliced
- 4 oz of baby Bella mushrooms, sliced
- 1/2 Cup red peppers, chopped
- 1 shallot, finely chopped
- 3 cloves of garlic, minced
- Extra virgin Olive Oil, to cover bottom of the pan
- Salt for sweating the mushrooms
- 1 lb cooked spaghetti
- Parmigiano or Pecorino Romano cheese, fresh grated, to taste
Optional:
- Grilled Asparagus
Instructions
1.
In a saute pan with a lid, add Olive Oil to cover pan, onions and a teaspoon of salt. Turn the heat to low. Cover and cook very slowly for about 30 minutes.
2.
When the onions have become very soft, remove the lid, turn up the heat and let the liquid evaporate. The onions will become a golden color. Or even a deep brown color.
3.
Add the white wine. Wine will bubble off but leave behind its flavor.
4.
Stir in the parsley and toss with freshly cooked spaghetti.
5.
For Mushrooms and Red Peppers: In a saute pan with Olive Oil, add mushrooms, red peppers, garlic and shallots and toss with 1 teaspoon of salt and saute until most liquid has been released from the vegetables and browned. About 10 - 15 minutes.
6.
Add Mushrooms and Peppers to the Onions in the Spaghetti and enjoy!
7.
Add Asparagus if you like.
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Do not skip the fresh parsley. It adds a little depth. This recipe takes time, a pot, a pan for the mushrooms and a saute pan with a lid that fits. It's worth it!