Ziti and Portobellos

  • Servings: 8

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  • 6 onions, chopped
  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 pounds Portobello mushrooms
  • 6 tablespoons chopped fresh flat-leaf parsley
  • Salt and pepper
  • 1 1/2 pounds ziti
  • 8 ounces soft goat cheese
  • 3 tablespoons freshly grated Parmesan cheese

How to make this recipe

  1. Chop 6 onions. In a large skillet, melt 1 tablespoon unsalted butter in 2 tablespoons olive oil. Add the onions, 1 teaspoon salt and 1 teaspoon sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 20 to 30 minutes. Transfer the onions to a bowl.

  2. Meanwhile, stem 2 pounds of Portobello mushrooms. Halve the caps and slice them crosswise 1/4 inch thick. In the same skillet, melt 1 tablespoon unsalted butter in 1 tablespoon olive oil. Add the mushrooms and 1/2 teaspoon salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and 6 tablespoons chopped fresh flat-leaf parsley. Season with salt and pepper.

  3. In a large pot of boiling salted water, cook 1 1/2 pounds of ziti until al dente, about 13 minutes; reserve 1 1/2 cups of the pasta water and drain the ziti.

  4. In a large bowl, toss the ziti with 1 cup of the reserved pasta water, the mushroom mixture, 8 ounces crumbled soft goat cheese, 3 tablespoons freshly grated Parmesan and 1 tablespoon olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately, passing additional grated Parmesan at the table.

Suggested Pairing

This dish needs a red with plenty of acidity, try a Santa Cristina.

Contributed By Published December 1996

491935 recipes/ziti-and-portobellos 2013-12-06T23:57:07+00:00 Susan Lantzius fall|winter|dinner-party|italian|pasta-and-noodles|8|fast|vegetarian|weeknight-dinner december-1996,goat cheese pasta,ziti and portobello mushrooms,pasta dishes,Italian food,Susan Lantzius recipes,ziti-and-portobellos 491935

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