adapted from...oh wait...I don't have to give anyone else credit...it's my recipe!
16 oz. pasta
1 onion, diced
6 oz. portobello mushroom caps, roughly chopped (add more if you like, I'm going to)
2 cloves garlic, chopped
fresh thyme (about a teaspoon)
1 T. butter
1 T. olive oil
salt & pepper
1 T. sherry cooking wine (this is the secret ingredient...you need it! Yummy!)
1/4 c to 1/3 c. heavy cream
1. Boil pasta as per directions on package. Make sure you salt your water well. It should taste like the Gulf of Mexico and if you haven't tasted the Gulf of Mexico lately, you should! Drain and set aside.
2. Heat oil and butter in pan over medium-high heat. Add onions, mushrooms, garlic and thyme. Let onions brown and soften. Add sherry, let it reduce. Add cream, salt and pepper and let it reduce.
3. Combine mushroom mixture with drained pasta and toss. Serve with salad and crusty French loaf. Garnish with a little thyme on the side.
Here are a few pics to help you visualize the preparation.
This is why you shouldn't dice garlic and take photographs while holding a small child on your hip. Lucky for him, he still has 9 digits left! Shew! Close call.
Stolen thyme (above)
My first helping of Thyme's on My Side Portobello Pasta. At this point I had no idea what I was in for, but after that first bite...it was all over!
Cook's Note: Don't forget the sherry cooking wine. It makes all the difference!