Caramelized Mushroom–Onion Thyme Pasta with Lemon Zest Finish
Roasty, caramelized mushrooms + thyme + a little lemon over pasta—rich enough for Pinot Noir but bright enough for white Burgundy. Comforting and very wine adaptable.
Back to full listIngredients
- Crimini Mushrooms 12 oz, sliced $4.99/lb
- Private Selection® White Boiler Sweet Onions 6 oz (or 1 jumbo yellow onion), thinly sliced $2.99/6 oz
- Garlic 2 cloves, minced $1.50 each
- Simple Truth Organic® Thyme 1–2 tsp leaves (optional but great) $2.79/0.5 oz
- Fresh lemons (bag) or 1 lemon 1/2 lemon (zest + 1 Tbsp juice) $4.99/2 lb bag (or use 1 lemon)
Instructions
- Cook 6–8 oz pasta (pantry) in salted water until al dente; reserve 1/2 cup pasta water, drain.
- In a wide skillet, heat 1 Tbsp olive oil + 1 Tbsp butter (pantry) over medium-high. Add 6 oz sliced onion; cook 4–5 minutes until starting to brown.
- Add 12 oz sliced cremini mushrooms and 1/2 tsp salt. Cook 6–8 minutes, stirring occasionally, until mushrooms brown and moisture cooks off.
- Add 2 minced garlic cloves + thyme leaves; cook 30 seconds. Deglaze with 1/3 cup dry white wine (pantry) or broth/water; simmer 1 minute.
- Toss in pasta, adding reserved pasta water a splash at a time until glossy. Finish with 1/2 lemon zest + 1 Tbsp lemon juice and black pepper. Optional: grated Parmesan (pantry).
- Serve hot; add extra pepper and a tiny drizzle of olive oil.
Cook time: 35 minutes
Estimated cost: $12–17
Health notes: ~650–800 kcal/serving; add a side salad or extra greens for more fiber. Mushrooms add potassium and umami; keep butter modest to reduce saturated fat.
Drink pairing: Earthy mushrooms love light reds with acidity or medium-bodied whites with some texture.
Why it works: no wines found