Pasta with Wild Mushrooms

2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, oyster mushrooms,
portobellos
2 onions, diced
3 cloves peeled garlic, minced
Salt and pepper
1/2 c. dry white wine
1 pound pasta
1⁄2 pound fresh sheep's milk cheese (optional)

Bring water to a boil and add 2 tablespoons salt.
In a 12-inch sauté pan heat oil till smoking. Add onions, and sauté until sweated--add garlic, and sauté another few minutes, then add sliced mushrooms--keep heat high as the mushrooms cook down.
Cook the pasta in the boiling water according to package instructions. Drain, reserving the pasta water, and add the pasta to the pan with the mushroom mixture. Toss the pasta over medium heat until well coated and pour immediately into a warmed bowl. Add some olive oil or pasta water if the sauce is not liquid enough.
Dot the top of the pasta with teaspoons of fresh sheepsmilk cheese (or not) and serve immediately.