1poundPortobello mushroomsstems removed and sliced
1 ½tablespoonsfresh parsleychopped
Kosher salt and freshly cracked black pepperto taste
3tablespoonsparmesan cheesegrated, + more for serving
Caramelize the Onions:
In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of oil over medium-low heat. Add the onions, a pinch salt, and the sugar; cook, stirring frequently until the onions are well browned, about 20 minutes. Remove the onions from the pan. Cook the onions low and slow. This may seem like a daunting process, but it is so worth it in the end. The onions will be caramelized and sweet.
Saute the Mushrooms:
Using the same pan, melt remaining butter and oil over medium heat. Add the mushrooms and season with salt, to taste; cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Add the reserved caramelized onions, the parsley, and season with salt and the pepper, to taste.
Boil the Penne:
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the penne about 2 minutes less than the package instructions. Reserve 1 cup of the pasta water, then drain.
Bring It All Together:
Toss the penne with ½ cup of the reserved pasta water, the mushroom mixture, remaining tablespoon of oil, goat cheese, and parmesan cheese. If the pasta seems too dry, add more of the reserved pasta water.
Serve The Penne:
Serve with additional Parmesan cheese, if desired.
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