Best Ziti And Portobello Mushrooms Recipes

ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• 1. 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. 2. 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. 3. 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.

ZITI AND PORTOBELLO MUSHROOMS

Steps:

• Saute onions in butter and oil with salt and sugar over moderate heat, until browned, stirring frequently for 20 to 30 minutes. Transfer to bowl. In the same skillet, add mushrooms and ½ t salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add reserved onions and parsley. Season with salt and pepper. In large pot of boiling, salted water, cook 1.5 pounds of ziti (or other pasta), to al dente. Reserve 1.5 cups of pasta water and drain pasta. In large bowl, toss pasta with 1 cup of reserved water, mushroom - onion mixture, goat cheese, parmesan cheese and olive oil. Serve immediately, passing additional grated Parmesan.

ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND GOAT CHEESE RECIPE - (4.6/5)

Steps:

• 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.