Must try making this sometime soon… Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Adapted from Food & Wine 1.5 Tbsp. butter 2 Tbsp. olive oil, divided 3 onions, thinly sliced 1/4 cup dry white wine 1 tsp. salt, divided 1/2 tsp. sugar 1 lb. portobello mushrooms, stems removed and sliced 3 Tbsp. chopped fresh parsley 1/4 tsp. freshly ground pepper 10 oz. pasta (I used whole wheat penne) 3 oz. soft goat cheese, crumbled 3 Tbsp. Parmesan or Romano cheese, plus more for serving In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan. In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. 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. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

Must try making this sometime soon…

Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

Adapted from Food & Wine

1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
1/4 cup dry white wine
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. 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.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

(Source: stellarandblonde, via heylaney)

Tags: food