Caramelized Onion & Shiitake Pasta

2 tbsp. unsalted butter
2 small (or 1 very large) yellow onions, diced
1 lb. shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup Italian Parsley leaves
2 tbsp. olive oil cup olive oil
1 tbsp. lemon juice
1 tsp. sea salt
1 lb. pasta
Parmesan cheese for dusting

Heat a large saute pan over medium-low. Once it’s hot, melt the butter and add the onions. Saute for 20 – 30 minutes or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 – 15 minutes, then add the salt.

While the mushrooms and onions are cooking, prepare the parsley pesto. Chop the parsley leaves and finely as possible, then mix together with the olive oil and lemon juice. Set aside.

Cook the pasta according to package directions (don’t forget to salt the water!) – until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.

Toss the pasta into the large saute pan with the onions and mushrooms and add the pasta water. Mix until well-combined.

Serve in bowls, top with a spoonful of the parsley pesto and a generous dusting of Parmesan cheese.