Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

While the mushrooms need a red wine, the goat cheese goes best with a wine that has plenty of acidity. A pinot noir from Oregon is an ideal choice for both.

Step 1:In a large sauce pan, melt 1 tbs. of sweet butter with 2 tbs. of olive oil. Add the onions, 1/2 teaspoon of salt and the sugar and cook over moderate heat, stirring frequently, until onions are browned, 20 to 30 minutes. Remove from the pan.

Step 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.

Step 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.

Ingredients:

  • 4 medium onions, chopped
  • 2 tablespoon sweet butter
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugur.
  • 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
  • 1/2 cup chopped Italian parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound of ziti
  • 4 ounces of soft goat cheese, such as Montrachet, crumbled
  • 4 ounces fresh grated Parmesan cheese.