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Penne With Wild Mushroom Sauce

Make Penne With Wild Mushroom Sauce at home with Olive Oil, Butter, Chicken Stock, Fontina Or Provolone Cheese At Room, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 3 tbsp
• 1 3/4 cup
• 1/3 lb
• 3/4 cup

Method (preview)

1. 1

   Recipe By: The New York Times Cook Book

2. 2

   Serving Size: 4 Preparation Time:0:00

3. 3

   Amount Measure Ingredient -- Preparation Method

4. 4

   Temperature (About 1 Cup) -- Cut Into 1/4 ″ Cubes 3/4 Cup Grated Parmesan Cheese 1/2 Cup Basil -- Finely Chopped 1/2 Teaspoon Thyme -- Finely Chopped

5. 5

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

6. 6

   Cook, stirring frequently, about 5 minutes.

7. 7

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

8. 8

   Cook about 5 minutes longer and add the stock.

9. 9

   Bring to the boil and add the fontina cheese.

10. 10

    Let cook over relatively high heat about 5 minutes.

11. 11

    Stir in the remaining butter and the Parmesan cheese.

12. 12

    Stir to blend well.

13. 13

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

14. 14

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

15. 15

    Add the penne and cook until al dente.

16. 16

    Reserve about 1/4 cup of the cooking liquid.

17. 17

    Drain the pasta immediately and return it to the pot.

18. 18

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

19. 19

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

20. 20

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