Portobello Penne
This pasta has a great earthy taste, perfect for winter nights. Although this dish is
vegetarian, even meat eaters will take to it because
of the portabellos' meaty flavor. Portobellos can be pretty expensive, so you can try
halving the amount called for and supplementing it
with plain button mushrooms. If you would like to view a photo of this and other
recipes, please visit http://www.cafecreosote.com
6 medium onion, chopped
2 tablespoons butter
4 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
2 pounds Portabellos
6 tablespoons fresh flat-leaf parsley, chopped
1/2 cup sun-dried tomatoes, not packed in oil
1 1/2 pounds pasta
8 ounces goat cheese, crumbled
3 tablespoons 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 toamtoes 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 Parmeson at the table.
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