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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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