1 cup (250 mL) extra-virgin olive oil
1/2 cup (125 mL) red onion, finely diced
1 small sprig fresh rosemary leaves, chopped
6 cloves garlic, finely diced
10 leaves fresh sage, finely chopped
6 cups (1.5 L) mixed mushrooms, sliced
3 Tbsp (45 mL) balsamic vinegar
1 454-gram package dried or fresh pasta, cooked al dente
Salt and pepper to taste
2 cups (500 mL) fresh Parmesan, coarsely grated
2 handfuls fresh parsley, coarsely chopped
In a medium saucepan, add 1/2 cup (125 mL) olive oil, plus red onion and rosemary.
Cook over medium-low heat, stirring regularly, until onions are translucent. Add the remaining olive oil, plus garlic, sage and mushrooms. Sauté gently until mushrooms are tender.
Add balsamic vinegar and mix thoroughly.
Add cooked pasta to mushroom mixture, and toss. Adjust seasonings to taste.
Place in a large serving dish, and top with grated Parmesan cheese and parsley.