- 4 Tbsp butter
- 3 onions sliced
- 1 Tbsp sugar
- 1 Tbsp worcestershire sauce
- 250ml red wine
- 250gr white mushrooms sliced
- 3 garlic cloves minced
- 5 cups water
- 500gr pasta
- 2 bay leaves
- 1-2 tsp fresh thyme
- 300ml heavy cream
- 10 Tbsp greek kefalotyri cheese shredded or gruyere cheese
- 50gr blue cheese crumbled
Melt butter in a large pot. Add onions and sugar and cook for 10 minutes, stirring frequently, until softened. Add worcestershire sauce , red wine and simmer until wine has evaporated. Add mushrooms, garlic, salt, pepper and continue cooking until mushrooms are soft.
Pour in water and bring to a boil. Add pasta, bay leaves and thyme. Cook, stirring often, until almost all water has been absorbed by the pasta. Try and if you think pasta needs more water, add 1/2-1 cup water.
Pour in heavy cream, stir well and remove from heat.
Add gruyere and blue cheese, mix well and serve immediately.
Top with some extra crumbled blue cheese and fresh thyme.
We served this pasta with Halloumi with Fennel, Olives and Spearmint and Chicken Rolls with Boursin and Bacon !