Ingredients: 16 oz Small Bow Tie Pasta ½ lb. Small Cremini Mushrooms 1 Clove Garlic ~ Minced 1 Large Shallot ~ Minced ¼ cup White Wine 2 T. Italian Parsley ~ Chopped 1 T. Basil ~ Chiffonade 2 T. Unsalted Butter 2 T. Extra Virgin Olive Oil ½ cup Abondance Cheese ~ Grated Salt and Pepper to Taste Directions: Clean the mushrooms by using a mushroom brush. Leave mushrooms whole if very small, or quarter them if large. In a large sauté pan, heat butter and oil. Sauté mushrooms, flipping only once to achieve a golden color. Add shallots and garlic and cook briefly without browning. Deglaze with white wine, take off heat and keep warm. In a large pot, cook pasta according to directions. Drain. Add the mushrooms, shallot and garlic mixture. Toss lightly. Add chopped parsley, basil, salt and pepper to taste. Sprinkle the grated cheese on top, lightly toss and serve warm. Serves 8