Prep Time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

1 T. olive oil

3 onions, medium or large, sliced

Pinch of salt

1 T. balsamic vinegar

1 T. olive oil

10 or 15 (about a 8 oz. carton) small mushrooms sliced (I used shiitake with stems removed)

1 can of oysters or mussels (any size can will work depending on your taste and the amount you would like in your dish)

Pinch of salt

3 C. spinach

8 oz. Fettuccine pasta

2/3 C. heavy cream

1/3 C. milk

1 C. grated Parmesan cheese

1/4 tsp. salt

What to do:

First we need to caramelize onions. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 5 minutes, constantly stirring. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred). Reduce heat to medium and add your pinch of salt, continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning (cooking times will very). Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using the spatula, mix the onions, scraping the bottom of the pan and coating onions with the balsamic vinegar you just added.

After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms). Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.

Add cooked mushrooms to the pan with caramelized onions add 3 cups of spinach, canned oysters or mussels and stir on low heat just until spinach wilts.

Cook pasta according to package instructions. Drain.

Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Add pasta to the creamy sauce, stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat pasta as well.

Christina Notes:

I often buy mussels in the shell and through a few in there for the appeal and then through a can without the shells. The dish looks amazing and the taste is out of this world don’t forget to buy a crusty loaf of bread to soup up those terrific juices.