I'm trying to reconstruct a mushroom pasta dish from memory and I hope the Chowhound cadre of home cooks can help. It was basically handmade farfalle or some other wide noodle, served in a light creamy mushroom sauce. The sauce was a light brown in color and definitely included white wine, maybe minced shallots too. There were two types of mushrooms: halved white buttons, and a darker, fan-shaped mushroom with a feathery texture that really soaked up the sauce. This latter fan-shaped mushroom really made the dish so I'd really appreciate any insight on what exactly it was.
I have a vague idea of browning the mushrooms in butter/olive oil, deglazing with a sharp white, seasoning with thyme and parsley, then stirring in cream and pasta water to thicken. Should there be a roux involved at some point? I don't want the sauce to be too heavy or clingy. Should I include a grated cheese? I'm thinking romano. Any suggestions or recipes would be helpful.