Creamy Caramelized Onion & Wild Mushroom Pasta
Rich caramelized onions and earthy mushrooms come together in a silky Parmesan cream sauce for a cozy pasta that’s perfect for fall. Fresh thyme adds a savory, woodsy note while a little garlic and Parmesan give the sauce plenty of depth. This recipe makes 4 servings.
prep time
15 minutes
cook time
35 minutes
Ingredients
12 ounces fettuccine or tagliatelle
2 tablespoons olive oil
2 tablespoons butter, divided
2 large yellow onions, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, plus more for garnish
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup reserved pasta water, as needed
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 tablespoons butter, divided
2 large yellow onions, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, plus more for garnish
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup reserved pasta water, as needed
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions
Caramelize the onions. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook for 20–25 minutes, stirring occasionally, until very soft and golden brown.
Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about 1/2 cup of the pasta water before draining.
Push the caramelized onions to one side of the skillet and add the remaining tablespoon of butter. Add the mushrooms and cook over medium-high heat for 5–7 minutes, stirring occasionally, until browned and tender.
Reduce heat to medium. Add the garlic and thyme and cook for about 30 seconds. Stir the mushrooms and onions together, then pour in the heavy cream. Simmer gently for 2–3 minutes.
Add the Parmesan and stir until melted and smooth. Add the cooked pasta and toss until thoroughly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Season with salt and freshly ground black pepper. Finish with parsley, additional thyme and plenty of freshly grated Parmesan.
Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about 1/2 cup of the pasta water before draining.
Push the caramelized onions to one side of the skillet and add the remaining tablespoon of butter. Add the mushrooms and cook over medium-high heat for 5–7 minutes, stirring occasionally, until browned and tender.
Reduce heat to medium. Add the garlic and thyme and cook for about 30 seconds. Stir the mushrooms and onions together, then pour in the heavy cream. Simmer gently for 2–3 minutes.
Add the Parmesan and stir until melted and smooth. Add the cooked pasta and toss until thoroughly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Season with salt and freshly ground black pepper. Finish with parsley, additional thyme and plenty of freshly grated Parmesan.
