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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