Spaghetti with caramelized onions and mushrooms

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 packages of 220 g sliced ​​mushrooms (champignons, cremini or a mixture of both)
• 2 medium or 1 large onion, cut into thin half rings
• 1 teaspoon paprika
• 340 g whole grain spaghetti
• 1/3 cup sour cream
• 2 tsp white wine vinegar
• 0.5 cup fresh parsley, chopped
• 0.5 cup fresh dill, chopped
• Half a small bunch of fresh chives, thinly sliced

Preparation:

1. In a large Dutch oven or wide saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until golden brown and beginning to soften, about 5 minutes. Stir well, then add the onion, paprika, the remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and a few freshly ground black pepper. Sauté, stirring occasionally (more often toward the end), until the onions are golden brown and very tender, about 30 minutes, reducing the heat to medium for the last 10 minutes to prevent the onions from burning.
2. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Set aside 1.5 cups of the pasta cooking water and discard the rest. Add the pasta, 3/4 cup of water, sour cream, and vinegar to the mushroom mixture. Stir until the pasta is well coated, gradually adding the remaining cooking water if necessary.
3. Add half of the parsley, dill, and chives to the pasta, stir, and season with salt and pepper to taste. Divide the pasta among bowls and sprinkle with the remaining parsley, dill, and chives.