1/2 package pasta shells (local)
1/2 package Crimini Mushrooms, sliced (local)
1 tablespoon Olive Oil
1 whole onion, minced (local)
1 tablespoon Gorgonzola, crumbled (local)
2 tablespoons Flat Leaf Parsely, chopped
1 cup Heavy Cream (local)
Bring large sauce pan of water to boil and cook shells as directed. Drain and set aside. Meanwhile, sautee onion in olive oil until translucent. Reduce heat to medium and add mushrooms; allow mushrooms to sweat (give up their liquid) and then add heavy cream and 1/2 of gorgonzola. Cook another 5 minutes until well mixed. Add parsley, salt and pepper and pour over shells. Pass extra gorgonzola as desired.