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Wild Mushroom Pasta
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  • 1-1/2 lbs (.7 kg). cheese or squash filled pasta
  • 1/2 stick butter(or 4 tbsp (60 ml) olive oil)
  • 1/3 lb (.2 kg). fresh spinach-stemmed and washed
  • 4 oz (112 grm) dried morel mushrooms - soaked in warm water 20 min. then rinsed
  • 1/2 tbsp (7 ml) minced garlic
  • 2 tbsp (30 ml) brown sugar
  • 1 small head radicchio - shredded
  • 1/2 cup (125 ml) grated parmesan
  • 1/2 cup (125 ml) grated greyere cheese
  • 2 large spanish onions - slivered
  • salt and pepper to taste
  • 1 tsp (5 ml) fresh thyme - minced
  • Melt butter in a large frypan over medium or medium high heat.
  • Add slivered onions and brown sugar.
  • Cook for at least 15 minutes, stirring frequently - you want the onions an even golden brown no black spots.
  • Add morel mushrooms and thyme. Cook 5 minutes more. (you might want to add a little bit of water or stock to get the carmelized sugars off the bottom of the pan.)
  • Take the pan off heat.
  • Next, cook your pasta.
  • Toss pasta with onion mixture.
  • Add greens and cheeses, toss.
  • Taste for salt and pepper.
  • Enjoy!
One of my better experiments...Really easy and DELISH!

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