I felt a deep-inside hungry need for pasta today, so I made this mushroom-onion spaghetti, served with greens left from the University luncheon. I sauteed 8 ounces button mushrooms, chopped (I would have used baby bellas but they didn't fit into the budget this month); one medium yellow onion, peeled and chopped; and two cloves garlic, peeled and minced; in a little peanut oil (the olive oil is all gone...). I added some tomato sauce, Italian herbs (oregano, basil, thyme, all dried), and lots of salt and pepper. Served over thin spaghetti. Oh yes.
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