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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 3 onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 lb portobello mushroom cap
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb ziti pasta
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • 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.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

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