*  Exported from  MasterCook  *

                      Penne With Wild Mushroom Sauce

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.


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