Penne with Wild Mushroom Sauce

• 1 pound mushrooms, wild
• 2 tablespoons olive oil
• 3 tablespoons butter
• 6 tablespoons shallots chopped
• 1 3/4 cups chicken broth
• 13 pound provolone cheese
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 cup basil chopped
• 1 pound pasta, penne

1. Rinse the mushrooms and pat dry with paper toweling.
2. Cut the mushrooms into thin slices or bite-size pieces.
3. Heat 1 tablespoon of the oil in skillet and add the mushrooms.
4. Cook, stirring frequently, about 5 minutes.
5. Add half of the butter and the shallots, sitrring to blend.
6. Cook about 5 minutes longer and add the stock.
7. Bring to the boil and add the fontina cheese.
8. Let cook over relatively high heat about 5 minutes.
9. Stir in the remaining butter and the Parmesan cheese.
10. Stir to blend well.
11. Add 1/4 cup of the basil and the thyme and stir.
12. Meanwhile, bring about 3 quarts of water to the boil.
13. Add the penne and cook until al dente.
14. Reserve about 1/4 cup of the cooking liquid.
15. Drain the pasta immediately and return it to the pot.
16. Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend.
17. Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates.
18. Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.

mushrooms, olive oil, butter, shallots, chicken broth, provolone cheese, parmesan, basil, pasta

Taken from recipeland.com/recipe/v/penne-wild-mushroom-sauce-46804 (may not work)