Ingredients
- 16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)
- 2 teaspoons olive oil
- 16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)
- 8 ounces fresh pasta
- ½ cup Marsala
- ½ cup no-salt-added beef stock or broth
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1 ounce Parmigiano Reggiano
- Nutritional Information
Nutritional analysis per serving (2 servings)
609 calories; 11 grams fat; 3 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 28 grams protein; 92 milligrams cholesterol; 656 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
- Bring water to boil for pasta.
- Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
- Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
- Cook pasta.
- Season sauce with salt and pepper.
- Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.
30 minutes
Dining and Cooking