Mushroom and Caramelized Onion Tagliatelle

• 8 ounces tagliatelle
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and cook until caramelized, about 10 minutes.
3. 3 Add mushrooms to the skillet and cook until softened and browned, about 5 minutes.
4. 4 Stir in garlic and cook for 1 minute. Pour in white wine and let it reduce by half.
5. 5 Add heavy cream and thyme to the skillet, stirring to combine. Season with salt and pepper.
6. 6 Toss in the cooked tagliatelle, coating it with the creamy sauce. Stir in Parmesan cheese.
7. 7 Serve immediately, garnished with chopped parsley.

Equipment

• Large skillet
• Pot for pasta
• Colander

Variations

• Add grilled chicken for a protein boost.
• Swap tagliatelle for spaghetti or fettuccine.

Substitutions

• Use vegetable broth instead of white wine for a non-alcoholic version.
• Substitute heavy cream with half-and-half for a lighter sauce.

Pairings

• A side of garlic bread
• Steamed broccoli or asparagus

Nutrition

Tips

• For extra flavor, use a mix of cremini and shiitake mushrooms.
• If you don't have white wine, substitute with an equal amount of chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of cream.

Serving Suggestions

• Pair with a crisp green salad and a glass of Chardonnay.
• Sprinkle with toasted pine nuts for added crunch.

FAQ