* Exported from BigOven *

Portabello Penne

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Main dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
6 med Onion --chopped
2 Tbsp Butter
4 Tbsp Olive oil
1 1/2 tsp Salt
1 tsp Sugar
2 lb Portabello
6 Tbsp Fresh flat-leaf parsley chopped
1/2 cup Sun-dried tomatoes .not packed in oil
1 1/2 lb Pasta
8 oz Goat cheese --crumbled
3 Tbsp Parmesan cheese --grated

Chop onions. In a large skillet, melt half of the butter and half of
the olive oil together. Add the onion, sugar and 2/3 of the salt and
cook over moderate heat, stirring frequently, until the onions are well
browned, 20 to 30 minutes. Transfer the onions to a bowl. Meanwhile,
stem the mushrooms. Halve the caps and slice them crosswise 1/4 inch
thick. In the same skillet, melt the rest of the butter in a quarter of
the olive oil. Add the mushrooms and the rest of the salt and cook over
moderate heat, stirring occasionally, until tender and browned, about 8
minutes. Add the reserved onions and the parsley. Season with salt and
pepper. In a large pot of boiling salted water, add the sun-dried
tomatoes and the pasta (Penne recommended), cook until al dente, about
13 minutes; reserve 1 1/2 cups of pasta water and drain the tomatoes
and pasta. In a large bowl, toss the pasta with 1 cup of the reserved
pasta water, the mushroom mixture, goat cheese, Parmesan, and the rest
of the olive oil. If the pasta seems dry, add more of the pasta water.
Serve immediately, passing additional grated Parmesan at the table.

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