Brown Rice Penne with Wild Mushroom Sauce

We are taking a 3 week break from regular school days. We are still gaining wisdom, just not traditionally. Every morning we are doing our chores, eating together, praying, having our personal time with God. What we are doing different is reading more together. We always read together but during these next 3 weeks I hope to read a considerable amount more. My list so far is:

Little Men
The Best Christmas Pageant Ever
Tales of the Brothers Grimm
Freckles

Going to the library today to pick out more. What would you suggest?

What's for dinner? Well it is one of those stick to your bones kinda meals. One that we can have on occasion because of the milk and cheese. But one that I crave because I happen to be a cheese lover.

Brown Rice Penne with Wild Mushroom Sauce
You can serve this sauce over any type of pasta or tortellini. Makes 2 cups of sauce. So naturally I will be doubling this one!

1 1/2 tbsp olive oil
2 tbsp onion, minced
3 cups chopped mixed mushrooms, choose several types not just one
1 1/2 cups chicken or vegetable broth
1/2 cup water
2 tbsp marsala
1/4 tsp dried thyme
salt & pepper
2 tbsp butter
3 tbsp flour or arrowroot(gluten free)
3 tbsp heavy cream
2 tbsp grated Parmesan cheese
1/4 cup parsley, chopped
package Penne

Cook Penne according to package directions. Drain and place in a large bowl.

In a 2 quart saucepan heat oil and cook onion until soft. Add mushrooms, cook about 4 minutes. Add broth, marsala, water, herbs. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Transfer to a clean bowl.

In the same saucepan melt butter. Add flour until absorbed. Stir in mushroom mixture until it boils. Stir in cream and cheese. Add parsley. Top pasta with sauce.

Heat up a nice loaf of crusty bread and warm some butter.