Penne with mushrooms and cheese

03130 PENNE with MUSHROOMS and cheese INGREDIENTS for 4 PEOPLE 350 g pasta penne rigate type; 300 g of fresh mushrooms (or 30 g of dried mushrooms); 70 g Emmenthal Swiss; 70 g Gruyere; 30 g butter; a sprig of Rosemary; 200 g milk; a yolk; salt and pepper; dry white wine; 1 clove of garlic; Coarsely grate the cheese, put them in a saucepan and add cold milk. Let marinate for an hour. Meanwhile clean the mushrooms; wash and dry thoroughly and coarsely chop (if using dried mushrooms, let them soften in warm water), let them cook for a few minutes in the butter with the garlic clove and Rosemary, then wet your hair with a little white wine. Place the saucepan on the stove, low flame, stirring, and cook until a smooth cream. Withdrawn from heat and carefully fold the egg yolk turning vigorously, flavored with a generous ground pepper. Stir the mushrooms, with their cooking sauce, cheese sauce and seasoned pasta, cooked al dente.