The portobello mushroom is the fully mature version of the white mushroom. As it develops, it exposes all of the gills and loses some of its moisture creating a mushroom that has a more concentrated flavor and a denser texture. This recipe combines sautéed portobellos, caramelized onions, goat cheese and pasta. What’s not to love? I skipped the first steps in this recipe and used some of my Melted Onions instead. This is a wonderful light supper full of tender, meaty portobellos. Yum!!
ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND GOAT CHEESE (Serves 4)
- 2 T. butter
- 4 T. olive oil
- 3 onions, chopped
- 1 t. salt
- 1/2 t. sugar
- 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
- 3 T. chopped fresh parsley
- 1/4 t. fresh-ground black pepper
- 3/4 pound ziti
- 3 ounces soft goat cheese, crumbled
- 3 T. grated Parmesan cheese, plus more for serving
- In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper and heat through.
- 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 the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.