This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration." Charles Dudley Warner, Author
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.
If you can't find cipollini onions, large shallots work well as a substitute.
This ticks so many boxes. It is rich and creamy with a bit of sweetness from the roasted onions and the amazing umami flavor of the mushrooms. This recipe also ticks all of the boxes for your Mediterranean diet score – whole grains, great quality oil, veggies and just a little bit of cheese.
Servings: 2 | Serving size: 2 ounces pasta
Cooking Time: 45 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place a large skillet in the oven and preheat to 375°F.
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.
Serving size: 2 ounces pasta
|Calories 530||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g||25%|
|Saturated Fat 10g||48%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 70g||26%|
|Dietary Fiber 10g||36%|
|Vitamin A 15%||Vitamin C 20%|
|Calcium 14%||Iron 22%|
|Vitamin K 70mcg||Potassium 1400 mg|