Penne with Wild Mushroom Sauce

1. 1

   Rinse the mushrooms and pat dry with paper toweling.

2. 2

   Cut the mushrooms into thin slices or bite-size pieces.

3. 3

   Heat 1 tablespoon of the oil in skillet and add the mushrooms.

4. 4

   Cook, stirring frequently, about 5 minutes.

5. 5

   Add half of the butter and the shallots, sitrring to blend.

6. 6

   Cook about 5 minutes longer and add the stock.

7. 7

   Bring to the boil and add the fontina cheese.

8. 8

   Let cook over relatively high heat about 5 minutes.

9. 9

   Stir in the remaining butter and the Parmesan cheese.

10. 10

    Stir to blend well.

11. 11

    Add 1/4 cup of the basil and the thyme and stir.

12. 12

    Meanwhile, bring about 3 quarts of water to the boil.

13. 13

    Add the penne and cook until al dente.

14. 14

    Reserve about 1/4 cup of the cooking liquid.

15. 15

    Drain the pasta immediately and return it to the pot.

16. 16

    Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend.

17. 17

    Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates.

18. 18

    Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.