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Caramelized Onion and Mushroom Pasta with Parmesan Crumbs Recipe

Name: Caramelized Onion and Mushroom Pasta with Parmesan Crumbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 8 medium yellow onions; 1 tablespoon fresh thyme leaves; 4 garlic cloves; 80 g Parmesan cheese; 1 tablespoon lemon juice; 80 g unsalted butter; 400 ml vegetable stock; 30 g panko breadcrumbs; 80 ml dry red wine; 400 g fettuccine pasta; 2 tablespoons olive oil; 200 g cremini mushrooms

Stashcook

This pasta dish is full of sweet caramelized onions and earthy mushrooms. It's mixed with pasta and topped with crunchy Parmesan breadcrumbs. It's a warm, comforting meal that's perfect for dinner.

Ingredients

8 medium yellow onions

1 tablespoon fresh thyme leaves

4 garlic cloves

80 g Parmesan cheese

1 tablespoon lemon juice

80 g unsalted butter

400 ml vegetable stock

30 g panko breadcrumbs

80 ml dry red wine

400 g fettuccine pasta

2 tablespoons olive oil

200 g cremini mushrooms

Method

Peel and thinly slice the onions. Mince the garlic. Grate the Parmesan cheese. Clean and slice the mushrooms.

In a large saucepan, heat 1 tablespoon of olive oil and half of the butter over medium heat. Add the onions, thyme, and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until onions are golden and soft. If onions begin to stick, add a splash of vegetable stock.

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become browned, about 8-10 minutes. Set aside.

Once onions are caramelized, set aside 1/4 of them. Add the garlic to the remaining onions in the saucepan and cook for 2 minutes.

Pour in the red wine and let it evaporate completely. Add the vegetable stock and let it reduce by two-thirds, approximately 10-15 minutes.

Meanwhile, cook the fettuccine in boiling salted water until it is 1 minute less than al dente. Reserve some pasta water, then drain the pasta.

Add the cooked pasta and mushrooms to the caramelized onions, along with the remaining butter. Toss to combine, adding pasta water as needed to loosen the sauce. Season with salt and pepper.

Remove from heat and stir in half of the grated Parmesan until the sauce becomes creamy. Add the lemon juice and adjust seasoning with salt and pepper if needed.

In a small frying pan, toast the panko breadcrumbs with the remaining thyme and black pepper until golden. Remove from heat, let cool, and then mix in the remaining Parmesan cheese.

Serve the pasta with the reserved caramelized onions and a generous sprinkle of the Parmesan breadcrumbs on top.

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