12 oz Mixed mushrooms, including shiitake, oyster, baby bella
2 tbsp Worcestershire sauce
1 tsp Dried thyme
1/2 cup Port wine, or beef consommé
2 cups Whipping cream
1 cup Asiago, finely shredded
In a large pot of lightly salted water cook pasta al dente according to package directions. Drain and transfer to a large serving bowl.
Meanwhile, for the sauce, in a large skillet heat oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until translucent. Add mushrooms, Worcestershire and thyme; cook 8 – 10 minutes or until mushrooms soften.
Stir in port and cook 5 – 8 minutes or until liquid is reduced. Reduce heat to medium-low. Stir in cream and bring to a simmer. Gradually add cheese, stirring until melted.