Any mushroom lover is going to be in your debt for this one! This is the vegetarian version, but some crumbled cooked sausage would be a nice addition.
|4||tablespoons olive oil|
|1||pound portobello mushrooms, stems removed, caps halved and then cut crosswise into ¼-inch slices|
|3||tablespoons chopped fresh parsley|
|¼||teaspoon fresh-ground black pepper|
|3||ounces soft goat cheese, such as Montrachet, crumbled|
|3||tablespoons grated Parmesan cheese, plus more for serving|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
|Trans Fat g|
|Total Carbohydrate g||%|
|Dietary Fiber g||%|
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. 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.