Mushrooms, Caramelized Onions, and Goat Cheese Pasta
Mushrooms, Caramelized Onions, and Goat Cheese Pasta
Ingredients:
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound baby Bella mushrooms, brushed clean, cut into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound pasta
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
Preparation:
In a large skillet, 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 skillet.
In the same skillet, 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.
Add the goat cheese, and the Parmesan to the mushroom mixture and stir well.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil. If the pasta seems dry, add more of the reserved pasta water.
Serve with additional Parmesan.
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Ingredients
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound baby Bella mushrooms, brushed clean, cut into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound pasta
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
Instructions
- In a large skillet, 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 skillet.
- In the same skillet, 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.
- Add the goat cheese, and the Parmesan to the mushroom mixture and stir well.
- In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
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