Preparation

• 1 Preheat oven to 350° F. Cook pasta according to package directions.2 While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. 3 Flip mushrooms and cook about 5 minutes more, until other side is same color.4 Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk.5 Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. 6 Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.7 Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. 8 Remove from oven and let rest for about five minutes. Serve warm.
• Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com