Recipe by FanOfAuburn
A combo of meaty mushrooms enhanced by sweet carmelized onions and just enough tangy melted goat cheese in this delicious pasta. The recipe is from Food and Wine, I thought I would store it safely here.
Top Review by souslesoleil90
This is one of the first dishes I've made ever and cheap to make. I didn't add the butter, added half the olive oil, and BEST OF ALL, TOPPED IT OFF WITH SOME TRUFFLE SALT.
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, Chopped
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 lb portabello mushroom, stems removed, caps halved then cut crosswise into 1/4 inch slices
- 3 tablespoons fresh parsley, chopped
- 1⁄4 teaspoon fresh ground pepper
- 3⁄4 lb ziti pasta
- 3 ounces soft fresh goat cheese, crumbled
- 3 tablespoons grated parmesan cheese, plus more for serving
Directions See How It's Made
- 1. In a large frying pan, melt 1 tablespoon butter with 2 tablespoons olive oil over moderate heat. Add the onions, 1/2 teaspoon salt and sugar, then cook, stirring frequently, until onions are well browned, about 20 minutes. Remove from pan.
- 2. In the same pan, melt remaining 1 tablespoon butter with 1 tablespoon oil over moderate heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon salt, and the pepper.
- 3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of reserved pasta water with the mushroom mixture, remaining tablespoon of oil, the goat cheese, and the parmesan. If pasta seems dry, add more of pasta water. Serve with additional Parmesan.