The following recipe was found in The Best of America’s Test Kitchen 2007: The Year’s Best Recipes, Equipment Reviews, and Tastings
Creamy Skillet Penne with Mushrooms and Asparagus
1 tablespoon olive oil
10 ounces white mushrooms, sliced
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried)
6 garlic cloves, minced
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 pound asparagus, trimmed and cut into 1 inch lengths
1 ounce parmesan cheese, grated (about 1/2 cup)
1. Heat oil in a 12 inch skillet over high heat. When oil is hot add the white mushrooms and pinch of salt. Cook until mushrooms are browned (about 8 minutes).
2. Stir in shallot, porcini, and thyme. Cook until shallots are soft (1 minute). Stir in garlic and cook 30 seconds.
3. Stir in water, cream, and penne. Increase the heat to high and cook, stirring often until the penne is almost tender (12-15 minutes). Add the asparagus and cook 3 minutes.
4. Turn off heat, stir in parmesan cheese and season with salt and pepper to taste.