Four-Mushroom Penne with Goat Cheese

This was very good but I feel like it needed something a little more, maybe textural? I think serving this as a side dish along side something more crunchy would also be good.

To make this a one-dish meal and meet the needs of my meat-loving husband, I sauteed some chicken, cubed, then cooked the mushrooms and combined the mixture with the pasta and the rest of the ingredients as listed.

I did not have to add the cornstarch slurry because the sauce with just the cheeses and a little pasta water was more than enough. That may have been due to use of chicken and the amount of water cooked from the mushrooms.

For the mushrooms, one of our grocery stores sells pre-packaged 'gourmet' mushroom mixes. I bought two of those- mostly porcini and crimini with a little oyster thrown in. If the season was right, I would have used morels.

To serve, I topped with fresh parsley and some crunchy fried onions I had in the cupboard.