| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Assorted trimmed mushrooms |
| 2 | tb | Unsalted butter |
| 1 | tb | Finely minced garlic |
| 1 | tb | Finely minced shallots =OR=- Onions |
| 1/2 | ts | Salt |
| 1/4 | c | Sherry or Madeira |
| 1/2 | c | Whipping cream |
| 12 | oz | Fresh pasta; -=OR=- Dried pasta |
| Grated cheese |
INSTRUCTIONS
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 sauce-like 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
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