Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes

Makes 5 - 6 servings

Asiago, an Italian cow’s milk cheese, tastes a lot like Parmesan but is a bit sharper. It melts nicely and is really easy to cook with—and even better to eat. The recipe only calls for a ½ cup of shredded Asiago. And while it may not sound like much, the cheese packs a serious punch of flavor.

You can use any type of mushroom that you like! We used a button variety, but cremini works just as perfectly. If you’ve got the budget and are able to hunt them down, morels or trumpet mushrooms are delicious, too.

White wine adds a nice dimension of flavor. Sherry, port or marsala are all good substitutes if you don’t have the vino. And if you happen not to have any of those options, adding a little extra chicken broth will still make everything fantastic.