INGREDIENTS
1
Large or 2 small shallots
10 oz
Mushrooms, assorted
2 tsp
Thyme, fresh leaves
1 lb
Penne pasta
3 tbsp
All-purpose flour
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Salt
1
Salt
3 2/3 tbsp
Olive oil
3 tsp
Truffle vegetable oil, white
1/2 cup
Panko breadcrumbs
3 tbsp
Butter, unsalted
1 1/2 cups
Gruyere
1 cup
Italian fontina
3/4 cup
Parmesan, grated
4 cups
Whole milk