1 lb Portobello mushrooms, stems removed, caps halved and cut crosswise in 1/4 inch slices
3 Tbsp parsley, fresh, chopped (plus more for sprinkling)
3 oz goat cheese, soft
3 Tbsp Parmesan, grated, plus more for serving
In a large skillet, melt 1 Tbsp of butter with 2 Tbsp of olive oil over moderate heat. Add the onions, ½ tsp 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 Tbsp of olive oil over moderate heat. Add the mushrooms and ¼ tsp of salt. Cook, stirring frequently, until the mushrooms are tender and brown – about 8 minutes. Add the caramelized onions, parsley and remaining ¼ tsp 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 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 Tbsp 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.