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Ingredients

• 2 Tbsp. unsalted butter
• 4 ounce fresh mushrooms finely minced
• 2 Tbsp. chopped shallots
• 1 c. dry white wine
• 3/4 lb Fontina d'Aosta - (to 1) rind removed,
•     and cut into small cubes - (abt 3 c.)
• 1 Tbsp. cornstarch
• 2 ounce Truffled Pecorino Romano - (to 4) grated
•     Freshly-grnd black pepper to taste
•     Crusty French or possibly Italian bread cut into cubes
•     Cooked shrimp peeled, deveined
•     Cooked lobster cut bite size
•     Cooked baby artichokes
•     Blanched asparagus spears
•     Raw fennel batons
•     Whole button mushrooms raw or possibly sauteed
•     Boiled new potatoes
•     Boiled ziti, rotini, or possibly fusilli

Description

In A Medium, Heavy-bottomed Saucepan Heat The Butter Over Medium Heat. Add In The Mushrooms And Cook, Stirring Often, Till Golden And Most Of Their Liquid Has Evaporated, About 5…

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