Recipe - Pasta With Carmelized Onions And Mushrooms

8 ounce Uncooked pasta (vermiccelli)
1 tablespoon Olive oil
One fourth cup Chopped pancetta or lean
bacon
6 cup Vertically cut or sliced up sweet
onion
One half teaspoon Salt; divided
One fourth teaspoon Pepper
6 cup Sliced mushrooms; your
choice of type
2 teaspoon Minced fresh oregano
One fourth cup Chopped fresh Italian
parsley, divided
3 Cloves garlic; minced
One half cup Low salt chicken broth

Cook the pasta al dente. Drain well and set aside. Heat oil in a nonstick
skillet over medium heat until hot. Add pancetta or bacon, saute three
minutes. Add onions, One fourth 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, One fourth 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.

Recipe by: Claire In Rescue (Gail's swap)

Posted to MCRecipe Digest V1 #804 by Dianne Larson Ward
dianne@olynet.com on Sep 24, 1997