I have been admiring the magazine photo of this recipe for over a year, posted on my "recipes to try" clip-board which resides on the side of my refrigerator. Everytime I look at it, I want to eat it (my photo, by the way, is not nearly as enticing as the original). Regardless of my strong desire, it did take me over a year to get around to making this recipe. Very tasty indeed. Caramelized onions, earthy mushrooms and just the right amount of tangy, creamy goat cheese. I halved the recipe, and it was still enough to feed me for a week.
1 T butter
2 T olive oil
1 tsp salt
1 tsp sugar
2 pounds portobello mushrooms
1 T butter
1 T olive oil
1/2 tsp salt
4 T chopped fresh flat-leaf parsley
1-1/2 lbs. ziti
8 oz. crumbled soft goat cheese
3 T grated Parmesan
2. Meanwhile, stem the mushrooms (save stems for another purpose [stock] or discard). Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon butter in 1 tablespoon olive oil. Add the mushrooms and 1/2 teaspoon salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and chopped parsley. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook 1-1/2 pounds of ziti until al dente. Reserve 1-1/2 cups of the pasta water and drain the ziti.
4. In a large bowl, toss the ziti with 1 cup of the pasta water, the mushroom mixture, the goat cheese and Parmesan. If the pasta seems dry, add more of the pasta water. Serve immediately, passing additional Parmesan at the table.