Pasta with Mushrooms, Red Onions, Capers & Olive

Ingredients:

• 3 tbsp olive oil, extra virgin
• ½ lb cremini mushrooms (thickly sliced)
• salt
• black pepper
• ¼ cup dry sherry
• ½ medium red onion (thinly sliced)
• 3 garlic cloves (finely chopped)
• ½ lb pasta
• 6 kalamata olives (coarsely chopped)
• 2 tbsp capers (drained)
• 2 tbsp flat-leaf parsley (chopped)
• Parmigiano-Reggiano (grated to taste)

Instructions:

Set a large pot of water on the stove to boil. Meanwhile, heat 1 Tsp of olive oil in a large saute pan. Saute the mushrooms over medium-high heat with salt and pepper. When the mushrooms are golden and almost crisp on the edges, add half the sherry and cook about 1 minute, until the pan is almost dry. (This small amount of liquid will loosen the flavorful pan juices.) Transfer the mushrooms to a bowl.

Heat the remaining oil in the same pan; add the onion 1/4 tsp salt and 1/8 tsp of pepper. Saute over medium heat for 3-4 minutes, then add the garlic andremaining sherry; simmer for 1-2 minutes, until the pan is almost dry.

When the water boils, add 1 tsp salt. Cook the pasta in the water until al-dente. Before draining the pasta, add 1/4 cup pasta cooking water to the onions along with the mushrooms, olives and capers. Drain the pasta, shake off the excess water and add to the saute pan. Toss with the other ingrediants and sprinkle with parsley. Serve with grated cheeze.

Servings: 4

Source: Fields of Green, page 122