INGREDIENTS
1/4 tsp
black pepper
3 tbsp
flour
4 oz
fontina cheese
2 tsp
fresh thyme leaves
5 oz
gruyere
10 oz
mushrooms
2 tsp
olive oil
3 tbsp
olive oil
1/2 cup
panko breadcrumbs
1/4 cup
parmesan
1/2 cup
parmesan
1 lb
penne pasta
1/4 tsp
salt
6 servings
salt
2 smalls
shallots
1 tsp
truffle oil
2 tsp
truffle oil
3 tbsp
unsalted butter
4 cups
whole milk