Fettucini with mushrooms, onion and goats cheese

3-4 portabella mushrooms, sliced
10-12 button mushrooms, sliced
4 cloves garlic
2 yellow onions, sliced
olive oil
salt
pepper
crushed red pepper
fresh basil
4 oz. goats cheese

roast the mushrooms and garlic with olive oil and s&p in a 450 oven until cooked
meanwhile, cook the onions slowly on the stove until very soft and beginning to turn a deep brown. cook the pasta. add the mushroom mixture and all its juice into the onions. put this over the cooked and drained pasta, and add the log of goats cheese, stirring (over low heat if necessary) until the cheese is distributed. add abundant basil and serve with freshly grated parmesan reggiano.

*sometimes i use polenta instead, so just mix it all into the cooked polenta and serve it soft that night.