Linguine alla Cipolla

• 1 cup Dried Mushrooms
• 3 whole Small-medium Onions, Minced
• 2 cups Milk
• Salt/pepper
• 2 Tablespoons Tomato Sauce
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Linguine
• 3- 1/2 Tablespoons Unsalted Butter, Room Temperature
• 1 clove Garlic, Minced
• 1/4 cups Grana Padano Cheese, Grated
• 1 Tablespoon Parsley, Chopped

1. What to do: 1.
2. Place the dried mushrooms into a small bowl and cover with warm water to hydrate.
3. Set aside.
4. 2.
5. Into a large saute pan place the onions and milk.
6. Season generously with salt and pepper.
7. Cook over low heat for approximately 20 minutes, stirring occasionally.
8. Add the tomato sauce and olive oil and continue to cook for approximately 10 minutes, stirring occasionally.
9. 3.
10. Remove mushrooms from soaking water, rinse and wring them removing as much water as possible.
11. Chop roughly.
12. 4.
13. Place a large pot of generously salted water on to boil.
14. When boiling, cook linguine until al dente (according to package instructions).
15. Drain and set aside when cooked.
16. 5.
17. Into a separate saute pan melt the butter, add the garlic and chopped mushrooms, cook over low heat for approximately 10 minutes.
18. Add mushroom mixture to onion mixture.
19. Stir to combine.
20. Transfer drained linguine into the pan and toss everything to combine.
21. Add grated Grana Padano, gently toss.
22. Serve immediately.
23. Garnish with additional cheese and parsley if desired.

mushrooms, onions, milk, salt, tomato sauce, olive oil, linguine, unsalted butter, clove garlic, padano cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/linguine-alla-cipolla/ (may not work)