Ingredients

8 oz dried penne or campanelle pasta (2 1/2 cups)

1 Tbsp butter

1 large sweet onion cut into thin wedges

4 cloves garlic, minced

2 Tbsp butter

3 cups fresh spring mushrooms, such as whole or haved morel, sliced shitake and/or sliced oyster mushrooms

1/2 cup whipping cream

1/4 cup chicken broth

4 oz aged Jack cheese, finely shredded (1 cup firmly packed)

salt & ground black pepper

fresh thyme leaves

Preparation

  1. In a large saucepan cook pasta according to package directions, drain & return to saucepan. Stir in 1 tablespoon butter, cover to keep warm.

  2. In a large skillet cook and stir the onion, garlic in 2 tablespoons hot butter over medium heat for 4 to 5 min. until tender. Stir in mushrooms and continue to cook 3 minutes more or until tender.

  3. In a small saucepan heat whipping cream and broth over medium heat just to boiling. Reduce heat to low;stir in cheese. Continue stirring until cheese is almost completely melted. Add mushroom and freshly grated cheese (sauce is not quite as thick as traditionaly mac & cheese).