1. Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.
2. Heat 1 tablespoon of the oil in skillet and add the mushrooms. Cook, stirring frequently, about 5 minutes. Add half of the butter and the shallots, sitrring to blend. Cook about 5 minutes longer and add the stock. Bring to the boil and add the fontina cheese. Let cook over relatively high heat about 5 minutes. Stir in the remaining butter and the Parmesan cheese. Stir to blend well. Add quarter cup of the basil and the thyme and stir.
3. Meanwhile, bring about 3 litre of water to the boil and add salt. Add the penne and cook until al dente. Reserve about quarter cup of the cooking liquid. Drain the pasta immediately and return it to the pot. Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend. Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates. Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.