*  Exported from  MasterCook  *
                       Penne With Wild Mushroom Sauce
 Recipe By     : The New York Times Cook Book
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         Wild Mushrooms (Shiitake, Hen Of
                         The Woods Or Oyster Mushrooms)
    2      Tablespoons   Olive Oil
    3      Tablespoons   Butter
    6      Tablespoons   Shallots -- Coarsely Chopped
    1 3/4  Cups          Chicken Stock
      1/3  Pound         Fontina Or Provolone Cheese At Room
                         Temperature (About 1 Cup) -- Cut Into 1/4 Cubes
      3/4  Cup           Grated Parmesan Cheese
      1/2  Cup           Basil -- Finely Chopped
      1/2  Teaspoon      Thyme -- Finely Chopped
                         Salt -- To Taste
    1      Pound         Penne Or Ditalini
 1.  Rinse the mushrooms and pat dry with paper toweling.  Cut the 
 mushrooms into thin slices or bite-size pieces.
 2.  Heat 1 tablespoon of the oil in skillet and add the mushrooms.  
 Cook, stirring frequently, about 5 minutes.  Add half of the butter and 
 the shallots, sitrring 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.
 3.  Meanwhile,  bring about 3 quarts 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 tablespoon of 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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