This recipe is a two-in-one because you can serve the pasta simply with the mushroom and cream sauce or take it a step further and bake it into a luscious casserole. In Piedmont, in northwestern Italy, porcini, or cèpe, mushrooms are used, but they are quite expensive here, so I choose a mix of flavorful cultivated varieties. The one thing I don’t
compromise on is the Fontina Valle d’Aosta, a semi-soft cow’s-milk cheese from Northern Italy that has a mushroomy flavor and a smooth, creamy texture.

Two-in-One Penne with Mushrooms and Cream is a delicious and versatile pasta dish that combines earthy mushrooms, creamy sauce, and al dente penne pasta. This recipe offers two serving options: a creamy stovetop version or a baked casserole variation. It features a medley of mixed mushrooms, such as portobello, shiitake, and button, sautéed with shallots and garlic for a flavorful base. The mushrooms are then simmered in heavy cream, creating a luscious sauce that coats the penne pasta.

For those who prefer a quick stovetop meal, the pasta is tossed with the mushroom cream sauce, topped with thinly sliced Fontina cheese, and finished with a sprinkle of grated Parmigiano-Reggiano. The result is a comforting and creamy pasta dish ready to be savored immediately.

Alternatively, for a baked option, the pasta is layered with Fontina cheese slices in a baking dish, drizzled with additional cream, and topped with grated Parmesan. The dish is then baked to perfection, resulting in a bubbly and golden brown top. This variation offers a slightly different texture and presentation, perfect for those who enjoy a baked pasta casserole experience.

Whether you choose the stovetop or baked version, Two-in-One Penne with Mushrooms and Cream is a satisfying and versatile dish that can be enjoyed as a standalone meal or served alongside a fresh salad or crusty bread. Its combination of rich flavors and creamy textures is sure to delight pasta lovers and mushroom enthusiasts alike.

Serves 8

INGREDIENTS

• 3 tablespoons unsalted butter
• ¼ cup chopped shallots
• 1 garlic clove, chopped
• 2 pounds mixed mushrooms, such as portobello, shiitake, and button, cleaned, trimmed (if using shiitakes, discard the stems), and cut into thick slices
• Salt and freshly ground pepper
• 1 cup heavy cream, plus ¼ cup if baking the pasta
• 1 pound penne
• 8 ounces Fontina Valle d’Aosta (see headnote), thinly sliced
• ⅓ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Melt the butter in a large skillet over medium heat.
2. Add the shallots and cook until softened, about 3 minutes.
3. Add the garlic and cook for 1 minute.
4. Stir in the mushrooms and salt and pepper to taste.
5. Cook, stirring often, until the mushrooms begin to release their liquid.
6. Turn the heat down slightly and cook until the liquid has evaporated and the mushrooms are lightly browned, about 10 minutes.
7. Stir in the 1 cup cream and turn off the heat.
8. Meanwhile, bring a large pot of salted water to a boil.
9. Add the pasta, stir well, and cook, stirring frequently, until al dente.
10. Drain.
11. Add the pasta to the mushrooms and toss well.
12. To serve the pasta immediately, add the Fontina and toss well.
13. Sprinkle with the grated cheese and serve.
14. Alternatively, preheat the oven to 400°F.
15. Butter a 13- ×-9- ×-2-inch baking dish.
16. Spoon about one third of the pasta into the baking dish.
17. Arrange half of the Fontina slices over the pasta.
18. Make a second layer of pasta and top with the remaining sliced cheese.
19. Spread the remaining pasta over the top and drizzle with the remaining ¼ cup cream.
20. Sprinkle with the grated Parmesan.
21. Cover the baking dish with foil.
22. Bake for 20 minutes.
23. Uncover and bake for 10 minutes more, or until the sauce is bubbly and the top is golden.
24. Serve hot.