Recipe - Mushroom Pasta

1 One half pound Assorted trimmed mushrooms
2 tablespoon Unsalted butter
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots
=OR= Onions
One half teaspoon Salt
One fourth cup Sherry or Madeira
One half cup Whipping cream
12 ounce Fresh pasta; =OR=
8 ounce Dried pasta
Grated cheese

WIPE MUSHROOMS TO REMOVE any dirt. Slice chanterelles and cultivated
mushrooms, trim and discard the stems of shiitake mushrooms or root tips of
oyster mushrooms. Bring 4 quarts of cold, salted water to a boil over high
heat. Melt butter in a large skillet over medium heat and add the
mushrooms, garlic, shallots and salt. Cook, stirring, for 15 minutes. Add
sherry, increase the heat to high. Cook 2 minutes. Add cream. Cook until
liquid reduces to a saucelike consistency and is thick enough to coat a
spoon. Remove from heat. Keep warm until pasta cooks. Add pasta to the
boiling water, cook until desired doneness, drain and toss with mushroom
sauce. Place on a serving platter or in a large serving bowl and serve
immediately. Offer grated cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini