Occasionally, I get to cook food that’s just for the grown-ups. On weekends, if we don’t have a babysitter, Ali and I will often put the kids to bed and make ourselves a “stay in” date night. There’s nothing better than cooking a delicious meal for people you love – and this dish did not disappoint.
The sweetness of the caramelized onions paired with the salty goat cheese, and Parmesan. Buttery pan cooked portobello mushrooms and fresh chopped parsley… This dish was delectable and I can’t wait to make it again!
Penne with Portobello Mushrooms, Caramelized Onions & Goat Cheese
Couch to plate in: 40 minutes
2 tablespoons butter
4 tablespoons olive oil
2 medium sized Spanish onions, chopped
1 teaspoon salt
1 tablespoon brown sugar
1 pound portobello mushrooms, stems discarded, caps sliced
3 tablespoons fresh Italian flat leaf parsley, chopped
1/4 teaspoon black pepper
1 pound fresh penne*
3 ounces soft goat cheese, crumbled
3 tablespoons grated Parmesan cheese, plus some for garnish
* if you can’t get fresh pasta, you can use the dry, packaged type and cook as per instructions
- In a large frying pan melt 1 tablespoon of butter with 2 tablespoons of olive oil over Medium-High heat.
- Add the onions, 1/2 teaspoon of the salt, and the sugar, and cook until the onions are browned, about 20 minutes. Stirring frequently. Set aside.
- In the same pan melt 1 tablespoon of butter and 2 tablespoons of olive oil over Medium-High heat. Add the mushrooms and 1/4 teaspoon of the salt. Cook until tender and brown, about 8 minutes. Stirring occasionally.
- Add the onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
- In a large pot of boiling, salted water cook the pasta until done, about 4 minutes.
- Reserve 3/4 cup of the pasta water and drain.
- Toss the penne, 1/2 cup of the reserved water, the mushroom mixture, the remaining 1 tablespoon of oil, the goat cheese, and the Parmesan.
- If the pasta appears dry, add more of the reserved water. Serve topped with a sprinkling of Parmesan.