Here’s a simple midweek pasta that tastes like a fancy Italian night out!  Thanks to my friend Kenny Polcari who provided this when I was in need of a quick recipe!

The basic ingredients include: Vidalia Onions, sliced Portobello, Chanterelles, Button and Oyster mushrooms, Olive oil, garlic, shallot, fresh shredded Pecorino Romano Cheese and s&p.  You can whip this up in about 45 mins or so….and it is better the next day – so make extra!

Bring a pot of salted water to a rolling boil.

Combine 2 diced shallots, and 3 chopped Vidalia onions 3 sliced garlic cloves with some olive oil in a large sauté pan.  (One that will be able to hold the pasta when ready.)

Stir to coat well – season with s&p and turn heat to simmer – cover and cook for about 35 mins…stirring occasionally.  You want the onions to be that nutty brown color – almost caramelized.  About 20 mins into it – add the mushrooms and another shot of olive oil – raise the heat and cook – do not burn.  Taste and adjust the seasoning.  Return to simmer.

10 mins later add the pasta to the water and cook for about 8 mins or until aldente….

When the pasta is done – strain – always reserving a mugful of the pasta water to use.  Add the pasta to the sauté pan with the onions and mushrooms – stir to coat well.  Add back some of the pasta water to moisten.   Add a handful of shredded Pecorino Romano – and toss.

Serve immediately in warmed bowls and have extra cheese on the table for your guests.