Wednesday, September 5, 2012

Pasta with Mushrooms and Goat Cheese

I woke up this morning still thinking about how yummy this was last night! 

 
2 TBSP butter
4 TBSP olive oil
1/2c shallots, chopped
1 tsp. salt
1/2 tsp. sugar
1 lb. baby bella mushrooms, rough chopped
3 TBSP fresh parsley, plus additional for garnish
1/4 tsp. black pepper
1/2 lb. bowtie pasta, or whatever you have on hand
5 oz. herbed goat cheese, crumbled
3 TBSP grated Parmesan cheese

1.  In a large skillet over medium heat, melt 1 TBSP butter with 2 TBSP olive oil.

2.  Add onions, 1/2 tsp. salt, and sugar.  Stir until browned and fragrant, about 10 minutes.  Remove from pan and set aside.

3.  Add the remaining 1 TBSP butter and 1 TBSP olive oil to the skillet.

4.  Stir in the mushrooms and 1/4 tsp. salt.  Continue cooking over medium heat until mushrooms are tender and browned, about 5 minutes.

5.  Add the cooked onions, parsley, 1/4 tsp. salt, and pepper.  Keep warm until the pasta is ready.

6.  Prepare the pasta in a  large pot, according to package directions.  Drain, reserving 3/4c of the water, and return to pot.

7.  To the pasta pot, add 1/2c of the pasta water, the mushroom mixture, 1 TBSP olive oil, goat cheese, and Parmesan.  Add extra pasta water, if necessary.

8.  Garnish with extra Parmesan cheese and parsley. 
This is best while it's hot, so serve immediately!
 
 
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