Chappaqua Farmers Market

local tastes better!

Sautéed Mushroom, Cipollini Onion and Whole Grain Pasta 4-6 Servings
2 tablespoons Extra Virgin Olive Oil 1 ¼ cups cleaned* and quartered small Cipollini Onions (about a dozen), (1 cup of ¼” diced Shallot or Vidalia Onions may be substituted) 5 cups assorted, cleaned and ¼” sliced Wild Mushrooms (about 1 lb) from Madura Farms 3 cloves of Garlic, minced 2 tablespoons Unsalted Butter ¼ cup Balsamic Vinegar 2 tablespoons fresh Thyme, chopped fine 2 cups of Barilla Whole Grain Penne Pasta Parmigiano-Reggiano Cheese 2-3 tablespoons Fresh Parsley, roughly chopped Toasted Pine Nuts (optional) Kosher Salt and Freshly Ground Black Pepper Over medium heat sauté the onions with ½ teaspoon each of salt and pepper in a large pan. Bring a medium pot of water to boil and add ½ to 1 teaspoon of salt to the water. Once the onions get a nice golden brown, about 4 minutes, add the butter, garlic, mushrooms and another ½ teaspoon each of salt and pepper. Drop your pasta in the boiling water to cook. Once the mushrooms get soft, brown and most of the liquid evaporates add the balsamic and allow it to cook down for 1 minute. Turn off the heat and add the thyme. Your pasta will be done when it slightly al dente, about 9 minutes. Reserve 1 cup of the pasta liquid and drain the rest. Add the pasta to the mushrooms and grate about ¼ cup of fresh parmigiano cheese over the mix. Add the reserved liquid and toss. Place in a large pasta bowl and a little more grated cheese and top with fresh parsley and pine nuts. Serve immediately. * Cook’s Note: Place the cipollinis in a container of hot water for 5 minutes before peeling. This will allow the tight skins to separate easily for cleaning.

Recipe created for the Chappaqua Farmers Market by Executive Chef Maria Reina. Check out her web site at: