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Creamy Mushroom-Fontina Pasta


10 ounces dried wide pasta (I used mafalda)
½ cup unsalted butter, divided
20 ounces cremini mushrooms, sliced
½ cup finely chopped shallots (about 2 large shallots)
⅓ cup dry white wine
1 teaspoon salt
8 ounces Fontina cheese, diced small
½ cup chopped parsley
Salt and freshly ground pepper, to taste



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