Ziti with portobello mushrooms

Ingredients

• 2 tbs butter
• 4 tbs oliv oil
• 3 onions chopped
• 1 tsp salt
• 1/2 tsp sugar
• 1 lb. portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4 inch slices
• 3 TBS chopped fresh parsley
• 1/4 tsp fresh ground black pepper
• 3/4 lb ziti
• 3 oz. of goat cheese such as Montrachet, crumbled
• 3 TBS grated Parmesan cheese, plus more for serving

Directions

In a large frying pan, melt 1 TBS of the butter with 2 TBS 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. Remove from the pan.
In the same pan, melt the remaining 1 TBS of butter with 1 TBS of 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, saltd 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 ramining 1 TBS oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan. Makes 4 servings.

Submitted 6/13/05.
Source: cooking.com
Submitted By: tc c
tcluvs@icqmail.com
Ziti with portobello mushrooms