Peas and mushroom orecchiette

Ingredients
2 сups of cut up mushrooms
2 medium onions
1/4 cup of frozen peas
2 boxes of orecchiette
1 cup of chicken broth
1/2 cup of cream
Salt
Sugar
Red wine vinegar or balsamic vinegar

Process

  • Fry up the mushroims and set aside
  • Cut up and caramelize onions by sauteeing them on a low heat for 10 minutes until translucent, then adding a dash of sugar and tbsp of vinegar and cooking them for another 10-15 minutes
  • Pour in the chicken broth and let it cook for about 5 minutes

  • Add in the peas and let it cook for about 5-10 minutes until peas get soft

  • Slowly stir in the cream and let the sauce thicken

  • Return mushrooms to the pot

  • Meanwhile cook orecchiette al dente in a separate pot, drain and mix withthe sauce
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