Wild Mushroom Pasta

• 1-1/2 lbs (.7 kg). cheese or squash filled pasta
• 1/2 stick butter(or 4 tbsp (60 ml) olive oil)
• 1/3 lb (.2 kg). fresh spinach-stemmed and washed
• 4 oz (112 grm) dried morel mushrooms - soaked in warm water 20 min. then rinsed
• 1/2 tbsp (7 ml) minced garlic
• 2 tbsp (30 ml) brown sugar
• 1 small head radicchio - shredded
• 1/2 cup (125 ml) grated parmesan
• 1/2 cup (125 ml) grated greyere cheese
• 2 large spanish onions - slivered
• salt and pepper to taste
• 1 tsp (5 ml) fresh thyme - minced

1. Melt butter in a large frypan over medium or medium high heat.
2. Add slivered onions and brown sugar.
3. Cook for at least 15 minutes, stirring frequently - you want the onions an even golden brown no black spots.
4. Add morel mushrooms and thyme.
5. Cook 5 minutes more.
6. (you might want to add a little bit of water or stock to get the carmelized sugars off the bottom of the pan.)
7. Take the pan off heat.
8. Next, cook your pasta.
9. Toss pasta with onion mixture.
10. Add greens and cheeses, toss.
11. Taste for salt and pepper.
12. Enjoy!

cheese, olive oil, fresh spinach, water, garlic, brown sugar, head radicchio, parmesan, greyere cheese, onions, salt, thyme

Taken from online-cookbook.com/goto/cook/rpage/0000B8 (may not work)