Do you ever have one of those times – after a long day as you are driving home thinking about dinner, and even though you know there’s nothing in the fridge, you are too lazy to stop at the store?
Today was not one of those days. I got home and I had plenty of leftovers to eat: half a yummy homemade pizza (made by me, duh) and some grilled chicken that I could have put over a salad.
But I made the mistake of stopping to have a conversation with my neighbor whose boyfriend was in the process of making a pasta dinner for them and suddenly that’s what I was craving. Pasta. Yum. Because really, I can eat pasta every day of the week.
So I checked out my pantry to make sure I had some pasta, then I opened my fridge to see what I had in there to make into a sauce to go with it. I had some mushrooms, almost a whole onion and some cheap rose wine that had been a bad purchase because it was undrinkable.
Eureka! All the ingredients I needed for a yummy pasta dinner. I guess? Or a so-so pasta dinner. This was a bit of an experiment after all.
But since Marc was out of town I figured I should go ahead and use up those mushrooms since he hates them. Ugh, it’s so difficult cooking for that man. He has the blandest taste buds ever. Hence why it’s been a while since I’ve posted a recipe.
I wasn’t planning on making a post out of this, but while everything was cooking up it smelled so good I thought maybe I should. So I apologize for the lack of pictures and for that matter, lack of details. I didn’t measure anything out. And I certainly didn’t think it would turn out as tasty as it smelled so I didn’t bother keeping track of how much I used of each ingredient. But oooh oh oh my gosh was it sooooo good. So very savory, rich, soooo darn delicious.
I diced the onions and threw them in a pan with a huge pour of olive oil for about 2 minutes then I added the diced up mushrooms. After that I added about half a bottle of the rose wine and a few sprigs of rosemary that I stole off of my neighbors porch (same neighbor whose fault it was that I was craving pasta). All this while on medium high heat. I added a good amount of sea salt as well.
I let this simmer for about 10 minutes then I lowered the heat to medium low, added some fresh cracked pepper and let it simmer for another 20-30 minutes.
As the noodles finished cooking, I turned off the heat to the sauce and covered it. When the noodles were done, I uncovered the sauce and poured in some cream. I noticed when I opened the fridge again I had some, and sorry but seriously, who doesn’t like some cream every now and then? Or all the time if you live in my world. I may or may not add a splash of cream to my “healthy” oatmeal every morning.
So anyway, back to the pasta. I topped it off with some shaved parmesan and dug in.
It really was incredibly delicious. Much tastier than I imagined it would turn out. This is an easy little recipe I will be making again and again. When Marc’s out of town, of course.
DRUNKEN MUSHROOM & ONION PASTA
INGREDIENTS
- one sweet onion
- one package mushrooms
- one huge pour of olive oil
- sea salt to taste
- cracked pepper to taste
- two sprigs of rosemary
- whipping cream
- Rose or white wine
- Your favorite pasta
INSTRUCTIONS
- Heat olive oil on medium high heat. Add diced onions. Sauté for 2 minutes
- Add diced mushrooms. Pour half a bottle of white or rose wine and stir well.
- Remove rosemary needles from stem and add to mushroom & onions. Add salt to taste. Stir and let simmer for roughly 10 minutes, uncovered.
- Add cracked pepper and lower heat to medium low. Let simmer for 20-30 minutes, uncovered.
- Just before pasta finishes cooking, turn heat off or take pasta off heat and cover. Let sit while pasta finishes cooking.
- Add cream to mushroom & onions. Pour over pasta, top with parmesan and enjoy!