Creamy Fusilli with Mushrooms and Asiago
- 8 ounces, weight Fusilli Pasta (or Rigatoni)
- 2 teaspoons Butter
- 1 whole Shallot, Chopped
- 8 ounces, weight Sliced Button Mushrooms
- 4 ounces, weight Sliced Cremini Mushrooms
- 1 Tablespoon Prepared Minced Garlic
- 1 Tablespoon Chopped Fresh Thyme
- 1 pinch Salt
- 1 pinch Pepper
- 2 Tablespoons Dry Sherry
- 1 cup Half-and-half
- 1 cup (4 Ounces) Grated Asiago Cheese
- Cook pasta according to package directions.
- While the pasta is cooking, melt butter in a large nonstick skillet over medium-high heat.
- Add shallots and saute for 3 minutes.
- Add mushrooms, garlic, thyme, and salt and pepper to taste.
- Saute 5 minutes or until mushrooms are tender.
- Stir in sherry and cook for 1 minute.
- Add the half-and-half to the skillet and cook until thickened a little, about 3-5 minutes.
- Stir in the cheese.
- Drain pasta and add to the skillet.
- Mix well and serve.
- Sprinkle with chopped thyme or parsley, for garnish.
pasta, butter, shallot, button mushrooms, cremini mushrooms, garlic, thyme, salt, pepper, sherry, cheese
Taken from tastykitchen.com/recipes/main-courses/creamy-fusilli-with-mushrooms-and-asiago/ (may not work)