Orecchiette a la Funghi

Very simple and tasty meal. Again, made at a time we didn't have a lot of different ingredients around. I basically looked in the fridge and used what was there.

Ingredients:

Orecchiette--I had about 6-7 cups cooked
Quite a bit of butter (maybe 2 T?)
1 T olive oil
1 small onion, chopped
3-4 cloves of garlic, diced
Splash of white wine
1 cup frozen mushrooms*
1/4 c shredded Gruyere cheese
Small bunch of fresh basil** chopped

*Ours is a mix of chopped wild mushrooms--of course if you have fresh mushrooms, go for it!
**Actually mine was frozen, as this was again done right after a trip. I always freeze whatever fresh before I go away on a trip.

Method:
Bring a large pot of lightly salted water to a boil. When it comes to a rolling boil, you'll add the pasta. While the water is coming to a boil, start the sauce: in a saucepan, melt the butter with the oil. When heated, add the onion and saute until soft and translucent. Add the garlic, saute a minute or two more. Add the mushrooms and the wine, and about 1/2 c of the pasta cooking water. Allow to simmer on the lowest heat while waiting for the pasta to finish. Season with salt to taste. As soon as the pasta is finished, drain it, add to the saucepan. Add the basil and the Gruyere at this point as well. Toss everything together well, and serve!

Notes: I thought maybe some cream would be good, but we didn't have any. It was very nice with just the butter and the cheese, though, still tasted creamy. I think the key was A LOT of butter.

Serving Suggestion: White wine?