Sidney's Pasta

The other night we had a pasta dish inspired by a dish from Sidney's Pizza  which may or may not still be around in Minneapolis. It's a favorite here because everything involved is extra delicious.

This recipe is very much up to your individual taste, and involves absolutely no measuring, but I'm including rough estimates of what I included when I made it this time as a guide. Use more or less of anything depending on what you like.

Sidney's Pasta:
Serves 2
Ingredients:
1 white onion, thinly sliced (2 or more would be good too)
8 ounces mushrooms (we used baby bellas), sliced
8 ounces pasta (usually we use a short pasta like penne)
5 ounces chevre
3 tablespoons balsamic vinegar
2 tablespoons olive oil

Directions:
1. Caramelize Onions:
-This is to be done by taste, but I normally do as listed below. Feel free to add time as you like (up to    1 hr cooking time total for onions)- 
Cook onions on medium in a skillet with a cover (preferably non-stick) for 20-25 minutes, stirring infrequently (every 3-5 minutes-ish). When the onions start getting brown and start to stick on the bottom, add 1 T olive oil. Continue to cook on medium-low, stirring occasionally for 10-40 minutes more.

2. Cook Pasta:
I usually put the water on to boil when when I add the oil to the onions

3. Saute Mushrooms:
When there's about 10 minutes left to cook the pasta, drop the mushrooms into the onions. Spread them out and turn the heat back to medium. Do NOT stir them for at least 2 minutes, to get them started cooking. Once they begin to soften, start stirring them again.

4. Finish:
When pasta is just about done, add in goat cheese to mushroom mixture and let it melt. Stir mushroom and cheese mixture in with cooked pasta and add balsamic vinegar to taste.

Dig in!