Categories: Pasta, not tried

Ingredients

• 1 pound wild mushrooms, such as shitake, hen of the woods or oyster mushrooms
• 2 Tablespoons olive oil
• 3 Tablespoons butter
• 6 Tablespoons coarsely chopped shallots
• 1 3/4 cups chicken stock
• 1/3 pound fontina or provolone cheese at room temperature, cut into 1/4 inch cubes (about 1 cup)
• 3/4 cup grated Parmesan cheese
• 1/2 cup finely chopped fresh basil
• 1/2 teaspoon finely chopped thyme (1/4 teaspoon dried)
• salt to taste
• 1 pound penne pasta

Directions

1. Rinse mushrooms and pat dry with paper towels. Cut the mushrooms into thin slices or bite size pieces, discarding any stems.

2. Heat 1 Tablespoon oil in skillet and add mushrooms. cook, stirring frequently, about 5 minutes. Add half the butter and shallots, stirring to blend. Cook about 5 minutes longer and add the stock. Bring to a boil and add the fontina or provolone cheese. Let cook over relatively high heat about 5 minutes. Stir in the remaining butter and the Parmesan cheese. Stir to blend well. Add 1/4 cup of the basil and the thyme and stil.

3. Meanwhile, cook penne. Reserve about 1/4 cup of the cooking liquid. Drain the pasta and return it to the pot. Add the reserved pasta liquid and remaining 1 Tablespoon olive oil and stir to blend. Transfer equal portions of pasta onto serving plates. Spoon mushroom sauce on top. Sprinkle with remaining basil.

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