Ziti with Portobello Mushrooms
2 T. butter, divided
4 T. olive oil, divided
3 medium onions, chopped
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed, caps halved, cut crosswise into 1/4" slices
3 T. chopped fresh parsley
1/4 tsp. fresh ground black pepper
3/4 lb. ziti
3 oz. goat cheese (such as Montrachet), crumbled
3 T. grated Parmesan cheese plus more for serving
In a large frying pan, melt 1 T. butter with 2 T. oil over moderate heat. Add the onions, 1/2 tsp. salt and sugar: cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
In the same pan, melt the remaining 1 T. butter with 1 T. oil over moderate heat. Add the mushrooms and 1/4 tsp of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt and the pepper.
In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 T. oil, goat cheese and Parmesan. If the pasta seems dry, add more of the reserved pasta water.
Serve with additional Parmesan.
Makes 4 servings.
CYH - consider yourself hugged
Cyndi
2 T. butter, divided
4 T. olive oil, divided
3 medium onions, chopped
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed, caps halved, cut crosswise into 1/4" slices
3 T. chopped fresh parsley
1/4 tsp. fresh ground black pepper
3/4 lb. ziti
3 oz. goat cheese (such as Montrachet), crumbled
3 T. grated Parmesan cheese plus more for serving
In a large frying pan, melt 1 T. butter with 2 T. oil over moderate heat. Add the onions, 1/2 tsp. salt and sugar: cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
In the same pan, melt the remaining 1 T. butter with 1 T. oil over moderate heat. Add the mushrooms and 1/4 tsp of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt and the pepper.
In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 T. oil, goat cheese and Parmesan. If the pasta seems dry, add more of the reserved pasta water.
Serve with additional Parmesan.
Makes 4 servings.
CYH - consider yourself hugged
Cyndi