In a medium sauce pan combine all ingredients and bring to a boil once at a boil turn off the heat and cover.
2 pinches of cayenne pepper (to taste if you like it spicier). 2 cups pumpkin purée (Large can / 2 small cans). 2 cups shredded Fontina cheese (Gruyere, non-smoky Gouda). 2 – 2 ½ cups of pumpkin milk (recipe below). 4 Tablespoons (1/2 stick) unsalted butter. Add 1lb pasta and allow it to cook to al dente while you are making the sauce. (Note: any pasta will work, so use what you’re favorite) In a large pot, add water & a pinch of salt, bring the water to a boil. These pastas work well with a cheese sauce because they hold sauce in the grooves. Using wood skewers, remove mushrooms from bowl, usually 2 mushrooms/skewer and place lollipops on a serving dish with your preferred sauce, serve immediately.Ĭlick here for a printable. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Sprinkle thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes, then carefully drain liquid. 
Transfer to a foil-lined, rimmed baking sheet and spread into an even layer.
Toss mushrooms with olive oil and season with salt and pepper. 2 pounds whole Button or Cremini mushrooms, washed and driedĨ to 12 sprigs thyme or rosemary, choppedĢ tablespoons fresh parsley, chives or tarragon (your choice)Īdjust oven rack to center position and preheat oven to 375☏ (190☌).
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