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pasta with portobello mushrooms, caramelized onions, + chèvre

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pasta with portobello mushrooms, caramelized onions, + chèvre

Andrea

pasta mushroom onion-1.jpg

Goodness, I am not doing so well in the beauty department with the recipes I've shared in 2012. But again, this one is worth trying even with the overall brownness of the dish. It is relatively quick and involves inexpensive ingredients that we typically have every day. With little flecks of green parsley it is even more tasty and just a tad prettier but, as you can see, parsley wasn't in my fridge when I prepared this meal (for the 3rd time in a month, I'll add) and it was still really wonderful. Maybe not 'share with company' delicious, but perfect for a weeknight with family, or with friends who are family.

Virginia is in a weird, in-between phase of weather right now. One day we'll have sleet and snow dust and misty skies, the next sunshine and fluffy clouds and crocuses peaking from beneath fallen leaves. Mother Nature can't decide if she should buckle down and get serious about Winter or skip on ahead to Spring. I'll take either, but the back and forth is really throwing me off. I waver between wanting a thick + meaty stew for dinner or a light salad with citrus. Grocery shopping is nearly impossible since the chances of my craving what I actually buy are slim, given that the weather is bound to drastically change 2 days later. I am falling back on old staples; meals that have proven themselves worthy no matter the time of year. Like this one, which I'll either fill my bowl to the brim with (cold, Winter day) or pair equally with a fresh salad (warm, Spring day). Either way it's a winner, and sure to stay in our rotation year-round.

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Ziti with Portobello Mushrooms, Caramelized Onions, + Chevre

from Food + Wine

4 servings

Ingredients

  • 2 tbsp butter, divided
  • 4 tbsp olive oil, divided
  • 3 large onions, chopped
  • 1 tsp salt, divided
  • 1/2 tsp sugar
  • 1 lb portobello mushrooms, stems removed, caps halved and then cut into 1/4-inch slices
  • 3 tbsp chopped fresh parsley
  • 1/4 tsp fresh-ground black pepper
  • 3/4 lb ziti (we use brown rice pasta in our house...just as silky as semolina, but whole grain)
  • 3 oz soft goat cheese, crumbled
  • 3 tbsp grated parmesan cheese, plus more for serving

Method

  1. In a large sauté pan, melt 1 tbsp of the butter with 2 tbsp of the oil over moderate heat. Add the onions, 1/2 tsp of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes (I let them go for closer to 30). Remove from the pan.
  2. In the same pan, melt the remaining 1 tbsp butter with 1 tbsp of the 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.
  3. In a large pot of boiling, salted water, cook the ziti until just done. 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 tbsp oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
pasta mushroom onion-3.jpg