Portabello Penne

6 medium Onion, chopped
2 tablespoons Butter
4 tablespoons Olive oil
1 1/2 teaspoon Salt
1 teaspoon Sugar
2 pounds Portabello
6 tablespoons Fresh flat-leaf parsley chopped
1/2 cup Sun-dried tomatoes, not packed in oil
1 1/2 pound Pasta
8 ounces Goat cheese, crumbled
3 tablespoons Parmesan cheese, grated

Chop onions. In a large skillet, melt half of the butter and half of the olive oil
together. Add the onion, sugar and 2/3 of the salt and cook over moderate heat,
stirring frequently, until the onions are well browned, 20 to 30 minutes. Transfer
the onions to a bowl.
Meanwhile, stem the mushrooms. Halve the caps and slice them crosswise 1/4 inch
thick. In the same skillet, melt the rest of the butter in a quarter of the olive
oil. Add the mushrooms and the rest of the salt and cook over moderate heat, stirring
occasionally, until tender and browned, about 8 minutes.
Add the reserved onions and the parsley. Season with salt and pepper. In a large pot
of boiling salted water, add the sun-dried tomatoes and the pasta (Penne
recommended), cook until al dente, about 13 minutes; reserve 1 1/2 cups of pasta
water and drain the tomatoes and pasta.

In a large bowl, toss the pasta with 1 cup of the reserved pasta water, the mushroom
mixture, goat cheese, Parmesan, and the rest of the olive oil. If the pasta seems
dry, add more of the pasta water. Serve immediately, passing additional grated
Parmesan at the table.

Source: <http://www.cdkitchen.com/recipes/recs/57/PortabelloPenne62963.shtml>


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