Penne with Wild Mushroom Sauce
Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.
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 ¼ cup of the basil and the thyme and stir.
Meanwhile, bring about 3 quarts of water to the boil.
Add the penne and cook until al dente.
Reserve about ¼ 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.