1/2 cup (1 stick) plus 2 tablespoons butter, divided 8 ounces sliced white button mushrooms, about 4 cups 4 ounces baby spinach, about 4 cups 2 cups heavy cream 12 ounces shredded smoked Gouda, about 3 cups 8 ounces grated pecorino or Parmesan cheese, a generous 2 cups, plus 1/4 cup grated Parmigiano, divided 1/4 cup white truffle oil 1 (1-pound box) cavatappi or macaroni pasta, cooked and drained Salt and white pepper 4 ounces (2 cups) mixed mushrooms, such as chanterelle, king, enoki, oyster and black trumpet 1/2 cup panko (Japanese-style) bread crumbs Parsley sprigs, for garnish

Step 1 Heat a medium, heavy-bottom pot over medium-high heat until hot. Add one-half cup (1 stick) of butter, swirling to melt.

Step 2 Add the button mushrooms and saute until lightly colored, 2 to 3 minutes. Add the spinach and continue to saute for a minute to wilt.

Step 3Stir in the heavy cream, smoked Gouda, 8 ounces pecorino cheese and truffle oil, and reduce the heat slightly. Continue to cook, stirring frequently, until the sauce starts to thicken, about 5 minutes.

Step 4Toss in the pasta and heat through, stirring until the sauce is thickened and creamy. Taste and season if desired. Remove from heat and set aside in a warm place.

Step 5Heat a saute pan over medium-high heat until hot. Melt the remaining butter and saute the mixed mushrooms until lightly browned, 2 to 3 minutes. Remove from heat.

Step 6In a small bowl, toss together the panko crumbs with the remaining 1/4 cup Parmesan cheese.

Step 7To plate, divide the pasta among 4 to 8 oven-proof bowls. Top the pasta with the bread crumb mixture and place the bowls under the broiler. Broil the pasta just until the topping starts to brown, about a minute, depending on the distance of the broiler.

Step 8Remove the bowls from the broiler and top each serving with the sauteed mushrooms and a sprig of parsley. Serve immediately.

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