Description

Cremini mushrooms and Fontina cheese make this pasta a truly special main course. In less than an hour, a fantastic pasta dish can be on the table and everyone will rave about it.

Ingredients

• 10 oz. dried wide pasta
• 3/4 c. reserved pasta cooking water
• 1/2 c. unsalted butter, divided
• 20 oz. cremini mushrooms, sliced
• 1/2 c. finely chopped shallots from about 2 large shallots
• 1/3 c. dry white wine
• 1 t. salt
• 8 oz. Fontina cheese, diced small
• 1/2 c. parsley, chopped
• salt, to taste
• freshly ground pepper, to taste

Steps

1. Cook pasta until al dente in well salted water, according to package directions; drain, but reserve 3/4 c. pasta cooking water.
2. In the meantime, heat 2 T. butter in a large skillet over medium-high heat. Saute half of the mushrooms, stirring occasionally, 7 minutes; transfer to a platter. Repeat with another 2 T. butter and the remaining mushrooms; transfer them to the platter with the rest of the mushrooms.
3. Add shallots to skillet; cook until tender, about 5 minutes; add the mushrooms back to the skillet; add the wine; cook until wine is reduced by half, about 3 minutes. Add the reserved cooking water; bring to a boil. Stir in the remaining 4 T. butter; season with 1 t. salt.