1 box Tolerant Chickpea Penne
4 Tb Extra Virgin Olive Oil
2 Shallots, finely sliced 2 Garlic Cloves, Minced
2 pounds in total mix of mushrooms: ideally include cremini, oyster, shiitake, and portabella mushrooms. All should be cleaned, trimmed and sliced into 1⁄2 inch pieces
2 Tb All purpose flour
1⁄2 cup dry white wine
2 teaspoons thyme, dried
1⁄2 teaspoon ground black pepper
2 Tb Heavy Cream
1⁄2 Cup Pecorino Romano, grated
Salt to taste
Cook Chickpea Penne according to box. Set aside 1⁄2 cup pasta water before draining.
Heat 1⁄2 of the olive oil over medium heat in a large skillet and when hot, add the shallots. Cook and stir often to avoid sticking to the pan. Cook for about 5 minutes and then add the garlic, allowing to cook together for about 1 minute. To the pan, then add the prepped mushrooms, the thyme, and some salt to taste.
Stir until combined and you will see the mushrooms start to cook down. Do not let stick to the pan! Continue to cook and stir gently until they soften. Add the remaining olive oil and stir. You will then add the flour and cook until you do not see the flour, about 1 minute. Add the wine and continue to cook until the liquid boils down, usually about another 1-2 minutes. This should deglaze the pan, so be sure to scrape up some of the bits on the bottom of the pan.
Lower the heat and let cook for about 10 minutes until you have completely soft mushrooms and the dish resembles a gravy. If it seems dry, add a bit of the pasta water a little at a time until it resembles a gravy.
After about 10 minutes, add the heavy cream. Remove from heat and toss with the pasta and the pecorino cheese, saving some cheese for garnish. Enjoy!