buildingaladder:stellarandblonde: Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING!  Two notes: Good quality goat cheese is important here The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Adapted from Food & Wine 1.5 Tbsp. butter 2 Tbsp. olive oil, divided 3 onions, thinly sliced 1/4 cup dry white wine 1 tsp. salt, divided 1/2 tsp. sugar 1 lb. portobello mushrooms, stems removed and sliced 3 Tbsp. chopped fresh parsley 1/4 tsp. freshly ground pepper 10 oz. pasta (I used whole wheat penne) 3 oz. soft goat cheese, crumbled 3 Tbsp. Parmesan or Romano cheese, plus more for serving In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan. In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

buildingaladder:stellarandblonde:

Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING! 

Two notes:

Good quality goat cheese is important here

The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor

Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

Adapted from Food & Wine

1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
1/4 cup dry white wine
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

buildingaladder:stellarandblonde: Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING!  Two notes: Good quality goat cheese is important here The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Adapted from Food & Wine 1.5 Tbsp. butter 2 Tbsp. olive oil, divided 3 onions, thinly sliced 1/4 cup dry white wine 1 tsp. salt, divided 1/2 tsp. sugar 1 lb. portobello mushrooms, stems removed and sliced 3 Tbsp. chopped fresh parsley 1/4 tsp. freshly ground pepper 10 oz. pasta (I used whole wheat penne) 3 oz. soft goat cheese, crumbled 3 Tbsp. Parmesan or Romano cheese, plus more for serving In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan. In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

buildingaladder:stellarandblonde:

Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING! 

Two notes:

Good quality goat cheese is important here

The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor

Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

Adapted from Food & Wine

1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
1/4 cup dry white wine
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. 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, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

Posted 4 months ago & Filed under pasta, entree, vegetarian, mushrooms, 73 notes

Notes:

  1. youmeandabe reblogged this from stellarandblonde
  2. allisonfoley reblogged this from heylaney
  3. thingsiwillnevercook reblogged this from buildingaladder
  4. blogthenewblack reblogged this from heylaney and added:
    dinner menu, again. Seriously, thanks y’all.
  5. ainwonderland reblogged this from heylaney
  6. cptnjac reblogged this from heylaney and added:
    Because I love pasta. All day, e’ryday.
  7. moreofmolly reblogged this from heylaney and added:
    Must try making this sometime soon…
  8. heylaney reblogged this from stellarandblonde and added:
    right up my goat-cheese-and-caramelized-onion-loving alley.
  9. totaldrivel reblogged this from buildingaladder and added:
    This looks awesome. God, I love goat cheese so much. I’d probably skip the peas, though.

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All of these recipes look delicious, and most of them seem relatively easy. Still, I will almost definitely never make any these things... but here's hoping, right?

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