• 4 Cups Onions – Peeled, Cut in Half & Then Sliced Thin
• 2 Cups Sliced Mushrooms – Can be Portabella, Shiitake, Crimini &/or Buttons
• Cup Olive Oil
• Cup White Wine
• 2 Lbs. Cooked Penne Pasta (Approximately One Lb. Box of Uncooked Pasta)
• 24 Oz. Heavy Whipping Cream
• 4 Egg Yolks
• 1 Lb. Shredded Gruyere or Mozzarella Cheese or a Combo of Both
• 6 Oz. Shredded Parmesan Cheese
• 1 Tsp. Pepper
• 1 Tsp. Salt

PREPARATION:

Sauté’ sliced onions in olive oil until lightly browned. Add sliced mushrooms to pan and continue to cook until well browned and moisture from the mushrooms is cooked off. Deglaze with white wine (add wine and simmer until liquid is cooked off) and remove from heat. In a large mixing bowl combine cream and eggs and beat with a fork or whisk until well combined. Add cheese, cooked pasta, onions and mushroom mixture, salt and pepper. Place evenly in an 8x10” or 9x13” baking pan and top with Parmesan cheese. Bake at 350° for 30-40 minutes or until lightly browned on top.

Serves 5 to 7