Recipe By : The New York Times Cook Book
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Wild mushrooms (shiitake, hen of
- the woods or oyster mushrooms)
2 tb Olive oil
3 tb Butter
6 tb Shallots -- coarsely chopped
1 3/4 c Chicken stock
1/3 lb Fontina or provolone cheese --
- room temperature (1 c),
- cut into 1/4" cubes
3/4 c Parmesan cheese -- grated
1/2 c Basil -- finely chopped
1/2 ts Thyme -- finely chopped
Salt -- to taste
1 lb Penne or ditalini
Rinse the mushrooms and pat dry with paper toweling. Cut the
mushrooms into thin slices or bite-size pieces.
Heat 1 tb oil in skillet and add the mushrooms. Cook, stirring
frequently, about 5 minutes. Add half of the butter and the shallots,
stirring 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.
Meanwhile, bring about 3 qt 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 tb 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.
