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Old 08-01-2009, 02:10 PM   #1
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Ziti with Portobello Mushrooms

I found this recipe when going through some old computer files from 1996. I have no idea where I got it, but I remember that it's VERY GOOD! It calls for ziti, but penne would work well, too, or mostaccioli, etc. -- any thick, tubular pasta. A printable copy is attached.


3 onions, thinly sliced & quartered
1 tablespoon unsalted butter, divided
2 tablespoons olive oil, divided
teaspoon salt, divided, plus extra as needed
freshly ground pepper to taste
teaspoon sugar
1 pound portobello mushrooms, stems discarded, caps cut into -inch slices
3 tablespoons chopped Italian parsley
12 ounces ziti
4 ounces goat cheese, crumbled
3 tablespoons grated Parmesan cheese, plus extra if desired

1. Heat 1 tablespoon olive oil and tablespoon butter in 10-inch skillet over
medium-high heat.

2. Add onions, teaspoon salt, and sugar; cook, stirring frequently, until well
browned (about 20 to 30 minutes); transfer to bowl and set aside.

3. In the same pan used for the onions, melt remaining tablespoon butter in
tablespoon olive oil; add mushroom slices plus teaspoon salt; cook
over moderate heat until tender and browned (about 8 minutes).

4. Return the cooked onions to the pan and add chopped parsley.

5. Season to taste with salt and freshly ground black pepper.

6. In the meantime, bring 5 to 6 quarts of water to a boil in a large pot, adding 2 to 3
tablespoons of salt when the water is hot.

7. When the sauce is about ready, add the ziti to the boiling salted water and cook
until done (about 12 minutes).

8. Reserve 1 cup of the pasta cooking water and then drain the pasta.

9. Mix the cooked pasta with cup of the pasta cooking water, tablespoon olive oil,
crumbled goat cheese, 1 tablespoons Parmesan, and the onion-mushroom
mixture. Add more pasta water if needed.

Serve immediately with additional Parmesan if desired.

Attached Files
File Type: pdf Ziti with Portobello Mushrooms.pdf (27.9 KB, 86 views)

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Old 08-01-2009, 06:01 PM   #2
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Location: I live right smack-dab in the middle of cajun country in South Louisiana.
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We love portabella mushrooms - thanks for sharing!

My mother's menu consisted of two choices - take it or leave it!
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Old 08-01-2009, 11:31 PM   #3
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I don't like goat cheese. What would work as a substitute?
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Old 08-02-2009, 11:33 AM   #4
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I think Gorgonzola would be good.
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Old 08-02-2009, 01:24 PM   #5
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Personally, I wouldn't discard the stems; they are stuffed with flavor.
I cut off just the bottom-most and woody parts, then I finely chop the stems
and saute them to be part of the sauce.
This sounds really good; I too love portobellas!

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pasta, portobello, ziti

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