Pasta With Wild Mushrooms

• 16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)
• 2 teaspoons olive oil
• 16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)
• 8 ounces fresh pasta
• 1/2 cup Marsala
• 1/2 cup no-salt-added beef stock or broth
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1 ounce Parmigiano Reggiano

1. Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened.
2. Stir occasionally.
3. Bring water to boil for pasta.
4. Wash, trim and coarsely chop mushrooms.
5. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
6. Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
7. Cook pasta.
8. Season sauce with salt and pepper.
9. Grate cheese.
10. When pasta is cooked, drain.
11. Mix it with sauce, and then sprinkle with cheese.

onion, olive oil, mushrooms, pasta, marsala, nosalt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10814 (may not work)