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Mushroom, Caramelized Onion and Fontina Pasta

Mushroom Pasta


  • Pasta:
  • 1 lb. pappardelle pasta
  • Caramelized onions (recipe follows)
  • Sauteed mushrooms (recipe follows)
  • 1 cup grated fontina cheese
  • 3 tablespoons fresh thyme leaves
  • Salt and ground black pepper, to taste
  • Caramelized Onions:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, peeled and thinly sliced
  • Sauteed Mushrooms:
  • 2 tablespoons butter
  • 1 lb. baby bella mushrooms, sliced


  1. To make the caramelized onions, add the tablespoon of butter, olive oil and sliced onion to a large pan. Cast iron is ideal for this. Cook on medium heat, stirring often, for about 30 minutes or until the onions are a light golden brown. Set aside.
  2. Add the two tablespoons of butter to the same pan along with the sliced mushrooms. Cook on medium heat for about 15 to 20 minutes or until the mushrooms are fragrant and a light golden brown.
  3. Cook the pasta in boiling salted water according to package directions. Drain and combine with the caramelized onions and sauteed mushrooms.
  4. Stir in the grated cheese and the fresh thyme.
  5. Season with salt and pepper as needed.