Ingredients:
1 lb. penne pasta
2 lb. cremini mushrooms, diced
3 shallots, chopped
4 Tbsp. chopped flat leaf parsley
2 Tbsp. chopped chives
1/2 cup Parmigiano-Reggiano cheese, shaved
4 Tbsp. EVOO
2 Tbsp. White Truffle Oil
Salt & Pepper to taste

Instructions:
Bring a large pot of salted water to boil. Add the pasta to the pot and cook according to the package directions, stopping 1 minute before the recommended cooking time. Remove from the heat and drain well.      

Meanwhile, heat the EVOO in a large skillet (or sauté pan) over medium heat. Add
the shallots to the pan and sauté for about 2 minutes then add the diced cremini mushrooms. Continue to sauté for another 5 minutes, until mushrooms become soft. Add chopped parsley and sauté for an additional minute.

Transfer pasta to a large bowl and add the mushroom and shallot mixture. Season with salt and pepper. Toss for about one minute/

Serve pasta garnished with shavings of Parmigiano-Reggiano cheese, chopped chives and a drizzle of White Truffle Oil.