Ingredients:
Makes 4 servings
Directions:
First we need to caramelise onions. Heat 1 tablespoon olive oil on high heat in a large pan. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using a spatula mix the onions, scraping the bottom of the pan and coating onions with the balsamic vinegar you just added.
After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
Add cooked mushrooms to the pan with caramelised onions, add the 3 cups of spinach and stir on low heat just until spinach wilts. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix.
Add pasta to the creamy sauce, stir to coat on low heat for about 3-5 minutes until Parmesan cheese melts and starts to coat pasta as well.
Adapted from Original Recipe
- 1+1 tbsp olive oil
- 3 medium onions, sliced
- salt
- 1 tbsp balsamic vinegar
- 10 to 15 shiitake mushrooms (or any other small mushrooms), sliced
- 3 cups fresh spinach leaves
- 2/3 cup fresh cream
- 1/3 cup milk
- 1 cup Parmesan cheese, grated
First we need to caramelise onions. Heat 1 tablespoon olive oil on high heat in a large pan. When oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using a spatula mix the onions, scraping the bottom of the pan and coating onions with the balsamic vinegar you just added.
After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
Add cooked mushrooms to the pan with caramelised onions, add the 3 cups of spinach and stir on low heat just until spinach wilts. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix.
Add pasta to the creamy sauce, stir to coat on low heat for about 3-5 minutes until Parmesan cheese melts and starts to coat pasta as well.
Adapted from Original Recipe
No comments:
Post a Comment