Penne With Wild Mushroom Sauce

* Exported from MasterCook *

Penne With Wild Mushroom Sauce

Recipe By : The New York Times Cook Book
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Pound Wild Mushrooms (Shiitake, Hen Of
The Woods Or Oyster Mushrooms)
2 Tablespoons Olive Oil
3 Tablespoons Butter
6 Tablespoons Shallots -- Coarsely Chopped
1 3/4 Cups Chicken Stock
1/3 Pound Fontina Or Provolone Cheese At Room
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
Salt -- To Taste
1 Pound Penne Or Ditalini

1. Rinse the mushrooms and pat dry with paper toweling. Cut the
mushrooms into thin slices or bite-size pieces.

2. Heat 1 tablespoon of the oil in skillet and add the mushrooms.
Cook, stirring frequently, about 5 minutes. Add half of the butter and
the shallots, sitrring to blend. Cook about 5 minutes longer and add
the stock. Bring to the boil and add the fontina 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 stir.

3. Meanwhile, bring about 3 quarts of water to the boil and add salt.
Add the penne and cook until al dente. Reserve about 1/4 cup of the
cooking liquid. Drain the pasta immediately and return it to the pot.
Add the reserved pasta liquid and remaining 1 tablespoon of olive oil
and stir to blend. Transfer equal portions of the pasta onto each of 4
to 6 hot pasta plates. Spoon equal portions of the mushroom sauce onto
each serving and sprinkle each serving with the remaining basil.

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