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

1. Cook pasta according to package directions.
2. While the pasta is cooking, melt butter in a large nonstick skillet over medium-high heat.
3. Add shallots and saute for 3 minutes.
4. Add mushrooms, garlic, thyme, and salt and pepper to taste.
5. Saute 5 minutes or until mushrooms are tender.
6. Stir in sherry and cook for 1 minute.
7. Add the half-and-half to the skillet and cook until thickened a little, about 3-5 minutes.
8. Stir in the cheese.
9. Drain pasta and add to the skillet.
10. Mix well and serve.
11. 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)