Fettucine with Roasted Mushrooms and Cipollini Onions
Servings
2Serving size
2 ounces pastaThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 6 small White onions (about 3/4 lb. cipollini onions) (peeled and stemmed) |
| 12 ounces Crimini mushrooms (quartered) |
| 4 quart Water |
| 6 ounce Whole Wheat Fettuccine (or gluten-free pasta) |
| 3/4 cup No salt added vegetable stock |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 ounce Semisoft goat cheese |
| 1/4 ounce Mushrooms, shiitake, dried (or porcini mushrooms;ground into powder) |
| 1 ounce Parmesan cheese (grated) |
| 2 Tbsp. Fresh parsley (chopped) |
Instructions
Place 1 teaspoon of olive oil in the bottom of a medium sauce pan and place the onions in the bottom.
Cover the pan and place in the preheated oven.
Add the remaining 1 teaspoon olive oil in the skillet and add the quartered mushrooms to the pan.
Place the pan in the oven and cook, stirring about every 7 minutes, until the mushrooms take on a caramelized color.
There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are nearly done – about 20 to 25 minutes.
When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling.
Add the fettuccine.
Remove the mushrooms from the oven and add the vegetable stock, salt, pepper and goat cheese.
As the cheese melts and the sauce forms swirl the pan to deglaze the bottom.
Add the porcini dust and swirl.
Remove the onions from the oven and divide them between two bowls for serving.
When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce slightly.
Add the parmesan and toss to coat the pasta well and add the chopped parsley.
Place the mushrooms, pasta and sauce in the bowls on top of the onions.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I find that dried mushroom dust is the most wonderful ingredient. I worked on this recipe for years and never was very happy with it until I added the tablespoon of porcini dust. Everything came to the front with the great umami hit from the combination of both the dried and the roasted mushrooms.