If I cook mushrooms (like the ones in yesterday's portabella mushroom burgers, I usually try to make just enough so that they'll all be consumed that same day. However, if I have any leftover, I'll dice them up and toss them into a salad, or warmed-up and sliced into an omelette. Own of my other favorite things to do is toss it into pasta. If you've got any mushrooms leftover, or are just looking for a simple weekday dish, then read more
Note: If using leftover mushrooms, step 2 will be cut down in time from 8 minutes to 1 or 2 minutes. Since the mushrooms are already cooked, they will just need to be reheated.
Ziti with Portabella Mushrooms, Caramelized Onions, and Goat Cheese
From Cooking.com via Quick from Scratch - Pasta
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
- 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.