Onion and Mushroom Peperoncino with Bread Crumbs

Slow cooked onions with mushrooms’ umami, topping with crunchy bread crumbs, it’s a delicious peperoncino with simple ingredients.

Slow Cook is the Key

I used 2 small onions, sliced, they were enough to cover a 28cm pan. The key is to use a low heat and not rush, because it takes time to cook the onions before they become soft, but not burnt. The ingredients of this pasta are simple, and obviously you can enjoy the sweetness of the onions!

Mushroom/Seafood interchangeable

The Japanese recipe I originally referred to used conch, but I didn’t have anything like that, so I used 5 mushrooms instead. In fact, mushroom is full of umami, I think it’s definitely not inferior to seafood, and the price is much more affordable!

Ingredients

Serves 2

• 150 g spaghetti
• 15 g bread crumbs
• 2 small onions, sliced
• 5 mushrooms
• 2 cloves garlic, minced
• 1 dried chillied, deseeded
• 4 tbsp olive oil
• 20 g parmesan cheese, freshly grated
• salt and pepper
• fresh parsley, chopped

How to Make Onion and Mushroom Peperoncino with Bread Crumbs

1. Use a toaster or hot pan to toast the bread crumbs (without oil), then set aside.
2. Heat 3 tbsp of olive oil in a pan, and sautéed the onions over low heat for about 10 minutes until it turns translucent. The goal is to slowly bring out its sweetness. Meanwhile, cook pasta in salted water.
3. Move the onions to one side, then heat 1 tbsp more of olive oil and sautéed the garlic and chilli until fragrant. Then stir in the mushrooms, season with salt and pepper, cook until it soften.
4. Bring a ladle of pasta water into the pan, throw in the herbs and cheese, stir well.
5. Transfer the cooked pasta into the pan, give everything a quick stir and check the seasoning. Garnish with toasted bread crumbs and serve.