Penne with Wild Mushroom Sauce

Directions

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.