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Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

Adapted from Food & Wine

1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
¼ cup dry white wine
1 tsp. salt, divided
½ tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
¼ tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, ½ tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and ¼ tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining ¼ tsp. salt, and the pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Reserve ¾ cup of the pasta water and drain. Toss the ziti and ½ cup of the reserved pasta water with the mushroom mixture, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

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