Ziti And Portobello Mushrooms Food

ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE

Ziti With Portobello Mushrooms, Caramelized Onions, Goat Cheese image

A combo of meaty mushrooms enhanced by sweet carmelized onions and just enough tangy melted goat cheese in this delicious pasta. The recipe is from Food and Wine, I thought I would store it safely here.

Provided by FanOfAuburn

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
4 tablespoons olive oil
3 onions, Chopped
1 teaspoon salt
1/2 teaspoon sugar
1 lb portabello mushroom, stems removed, caps halved then cut crosswise into 1/4 inch slices
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh ground pepper
3/4 lb ziti pasta
3 ounces soft fresh goat cheese, crumbled
3 tablespoons grated parmesan cheese, plus more for serving

Steps:

1. In a large frying pan, melt 1 tablespoon butter with 2 tablespoons olive oil over moderate heat. Add the onions, 1/2 teaspoon salt and sugar, then cook, stirring frequently, until onions are well browned, about 20 minutes. Remove from pan.
2. In the same pan, melt remaining 1 tablespoon butter with 1 tablespoon oil over moderate heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of reserved pasta water with the mushroom mixture, remaining tablespoon of oil, the goat cheese, and the parmesan. If pasta seems dry, add more of pasta water. Serve with additional Parmesan.

Nutrition Facts : Calories 623.7, Fat 26.6, SaturatedFat 9.6, Cholesterol 28.4, Sodium 772.2, Carbohydrate 77, Fiber 5.2, Sugar 7.7, Protein 21

ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND GOAT CHEESE RECIPE - (4.6/5)

Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 11

Ingredients

2 tablespoons butter
4 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound ziti
3 ounces soft goat cheese, such as Montrachet, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving

Steps:

In a large frying pan, 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 pan. In the same pan, 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. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. 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, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

PORTOBELLO MUSHROOM STROGANOFF

Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

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