Sunday, September 5, 2010

Mushroom & Crumbled Feta over Pasta

Another dinner needed???? This one is tried and true!  Not a cooking journal recipe, but a definite winner!  These days with everyone out of work we try to make meals on a dime!  So here is one that will make your family happy and their stomachs full!  Enjoy:)

1 8oz package mushrooms, sliced
1 4oz package crumbled feta cheese
1 medium yellow onion, chopped
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons parsley (fresh from the garden or if you use dried parsley use only 1 tablespoon)
1/4 cup Parmesan cheese, grated
1 box of pasta, (your choice, I use penne, medium shells or orecchiette)
1/4 cup white wine (optional: only use if you have leftovers around the house)
Salt & Pepper to taste

Method:

1) In a saute pan place 2 tablespoons olive oil and chopped yellow onion and saute until light yellow.  Remove the onions from the pan and place in the bowl you plan on serving in.

2) Meanwhile, start boiling a pot of water for the pasta.
3) Next, in the same pan place the sliced mushrooms and saute with the remaining tablespoon of olive oil and 1 tablespoon butter add a sprinkle of salt and pepper. When the mushrooms turn light brown they are finished, add to the bowl with the onions.

4) Next (if using), add the white wine the pan and allow the liquid (wine) to cook down to 2 tablespoons then add to the bowl with the onions and mushrooms.
5) Then, add the parsley, feta cheese, and parmesan to the bowl.

6) After the pasta is finished, drain and add to the onion and mushroom bowl, stir and add  salt and pepper to taste and serve at once.  If pasta seems a little dry add some of the pasta cooking water and stir until you get your desired texture. Serve at once!

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