Penne and Mushrooms with Gorgonzolo Sauce

Ingredients

• 2 cloves garlic minced
• 0.5 cup athenos gorgonzola cheese crumbled
• 2 cups half-and-half 
• 2 cups mushrooms sliced
• 2 tsp olive oil 
• 1 medium onion sliced
• 0.5 cup polly-o parmesan cheese shredded
• 16 oz penne pasta uncooked
• 2 Tbsp cooking sherry 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook pasta as directed on package. Meanwhile, heat oil in large skillet.
2. Add mushrooms, onion and garlic; cook and stir until tender.
3. Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes.
4. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
5. Drain pasta; place in large bowl.
6. Add cheese sauce; toss to coat. Top with mushroom mixture.