Post by: Holly – Hodgson Mill Blogger
I have a new favorite pasta dish – Whole Wheat Fettuccine with Portobello Mushrooms, Caramelized Onions and Goat Cheese. You could probably call the recipe Stinky Sneakers with Portobello Mushrooms, Caramelized Onions and Goat Cheese and it wouldn’t matter one bit to me – the combination of the latter three ingredients tastes that amazing. Of course, to help make this meatless meal more substantial and healthier, I opted to use Hodgson Mill Whole Wheat Fettuccine – rather than stinky sneakers.J The benefits you get from eating whole wheat are hard to pass up. Here’s one more to consider: there are a whopping 54 grams of protein in each box.
You really need to make this recipe. Put the ingredients on your shopping list A.S.A.P. My words alone can’t describe the taste other than to tell you that I’ve deemed this a company-worthy dish – a pretty high standard in my house. I also think it’s a great segue into fall comfort food – the meaty mushrooms, savory/sweet caramelized onions and velvety smooth goat cheese sauce take the edge off of saying goodbye to summer produce.
This recipe, like many others on our Hodgson Mill Recipe blog, is an example of how you can turn just a few quality ingredients into a fabulous dish. No need to seek out ‘fancy shmancy’, hard-to-find ingredients – just Portobello mushrooms, onions, parsley, goat cheese and Hodgson Mill Whole Wheat Fettuccine.
Start off by chopping up three large onions and sautéing them in a large skillet with some butter, olive oil, salt and a pinch of sugar. It will feel like you’ve chopped up enough onions to feed an army, but trust me, you will wish you had more once they’ve shrunk down during the caramelizing process. I can never get enough caramelized onions.
Continue cooking the onions over moderate heat,stirring frequently,until the onions are well browned and caramelized – about 20 minutes. Remove them from the pan and set aside.
This picture gives you an idea of what you’ll end up with. Tender, sweet little bites of caramelized onions. See how much they reduced? I wish I had more.
Wipe out the skillet and melt a little more butter and olive oil in the same pan over moderate heat. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until they’re tender and brown – about 8 minutes. Put the onions back into the pan with the mushrooms and add the parsley and a pinch more salt. Turn the heat down to low or remove the skillet from the burner for a few minutes.
Heat a large pot of salted water and cook the Hodgson Mill Whole Wheat Fettuccine until it’s al dente – tender but still firm to the bite. Mine took about 10 minutes to reach the right texture. Drain the cooked noodles, but reserve 1 cup of the cooking water.
Toss the hot pasta with the mushrooms, onion, and parsley mixture and add enough pasta cooking water to moisten things up – I used about ¾ of a cup of water. Add the goat cheese, a touch of olive oil and some Parmesan cheese and then give everything a good stir. Add more of the reserved pasta water if the mixture seems dry. Dinner is ready. Hope you’re hungry!
Add a touch more chopped parsley to finish off each plate of pasta before serving just to brighten things up and you’re ready to eat. I can’t tell you how many times I have slaved over a hot stove and turned my kitchen upside-down to put together a gourmet style dinner that failed to meet my expectations, and in some cases, completely flopped. This is pretty much a one pot meal, involves just a few simple, quality ingredients, provides the benefits of whole wheat, is meatless but still has protein and tastes fantastic. Meet my new favorite pasta – Whole Wheat Fettuccine with Portobello Mushrooms, Caramelized Onions and Goat Cheese. I bet it will be one of your favorites, too. Enjoy!
Whole Wheat Fettuccine with Portobello Mushrooms, Caramelized Onions and Goat Cheese
Adapted from Food and Wine Magazine
By Holly – Hodgson Mill Blogger
- I box of Hodgson Mill Whole Wheat Fettuccine
- 2 Tablespoons of butter, divided
- 4 Tablespoons of olive oil, divided
- 3 large onions, chopped
- 1 teaspoon salt, divided
- ½ teaspoon sugar
- 1 pound Portobello mushrooms, stems removed, caps halved and then cut crosswise into ¼ inch slices
- 3 Tablespoons chopped, fresh parsley, plus more for sprinkling
- 3 ounces soft goat cheese
- 3 Tablespoons grated Parmesan cheese, plus more for serving.
In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over moderate heat. Add the onions, ½ teaspoon of salt and sugar to the skillet and cook- stirring frequently – until the onions are well browned and caramelized – about 20 minutes. Remove from the pan and set aside.
Wipe out the skillet and melt the remaining butter with 1 tablespoon of olive oil over moderate heat. Add the mushrooms and ¼ teaspoon of salt. Cook, stirring frequently, until the mushrooms are tender and brown – about 8 minutes. Add the caramelized onions, parsley and remaining ¼ teaspoon salt to the skillet with the mushrooms. Turn the burner down to low or remove the skillet from the heat and set aside until the pasta is cooked.
Boil a large pot of salted water and cook the Hodgson Mill Whole Wheat Fettuccine until it’s al dente, tender yet firm to the bite – about 10 minutes. Drain the pasta and reserve 1 cup of the pasta cooking water. Add the hot noodles to the mushroom- onion mixture and toss. Add some of the pasta cooking water to the skillet if the mixture seems too dry. (I added about ¾ of a cup.) Add the goat cheese, the remaining tablespoon of olive oil and the Parmesan cheese and stir everything together until well combined. Add more pasta cooking water as necessary. Sprinkle a bit of chopped parsley over the top of each plate of pasta and serve – passing additional Parmesan if desired.
Eat immediately. The little bit of leftovers we had after dinner reheated very well for my lunch the next day.