Portabello Penne
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Portabello Penne
  Penne    Vegetables    Pasta  
Last updated 6/12/2012 1:18:44 AM. Recipe ID 49730. Report a problem with this recipe.
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      Title: Portabello penne
 Categories: Pasta, Vegetables, Main dish
      Yield: 6 Servings
 
      6 md Onion, chopped
      2 tb Butter
      4 tb Olive oil
  1 1/2 ts Salt
      1 ts Sugar
      2 lb Portabello
      6 tb Fresh flat-leaf parsley,
           -chopped
    1/2 c  Sun-dried tomatoes, not
           -packed in oil
  1 1/2 lb Pasta
      8 oz Goat cheese, crumbled
      3 tb 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 tomatoes 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 Parmesan at the table.
 




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Recipe ID 49730 (Apr 03, 2005)

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