Ziti with Portobello Mushrooms, Caramelized Onions & Goat Cheese

Featured by Keller Estate in the Pinot Noir Wine Club.
Ziti with Portobello Mushrooms, Caramelized Onions & Goat Cheese


Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta. Pair this meal with a bottle of Keller Estate's Pinot Noir.

Yield: 4


• 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


Step 1
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.

Step 2
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.

Step 3
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.