Name: Mushroom Pasta
Ingredients: 3 1/2 c Flour; 1 Pinch of salt; 4 Eggs; 2 tb Oil; 1 tb Butter; unsalted; 1 Shallot, minced; 1/4 lb Mushrooms, fresh shiitake sl; 1/4 lb Mushrooms, fresh oyster slic; 2 tb Wine, port; 1/2 c Whipping cream; Salt & freshly ground black; 1/2 c Chicken stock (part 2)

The hypocrite (Greek- hupokrites) was originally an actor. Theatrical make-up in those days took the form of a mask which the actor wore. On it would be painted the character and the mood which the actor portrayed. It might be a smiling face which hid the sad heart of the actor behind it. It might be a face of virtue which hid behind it a life of vice. In acting there can be a great discrepancy between the part which is played and the reality of the life which lies behind it… The same can be true of faith. We can profess much and possess little. Indeed there is always the temptation in Christian fellowships to pretend to be something other than what we are.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Meats		Pasta, Vegetables	6	Servings

INGREDIENTS

3 1/2	c	Flour
1		Pinch of salt
4		Eggs
2	tb	Oil
1	tb	Butter; unsalted
1		Shallot, minced
1/4	lb	Mushrooms, fresh shiitake sl
1/4	lb	Mushrooms, fresh oyster slic
2	tb	Wine, port
1/2	c	Whipping cream
		Salt & freshly ground black
1/2	c	Chicken stock (part 2)

INSTRUCTIONS

Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs.
water, and the oil. Process until dough begins to form a ball. Remove dough
and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at
room temp. (Be sure to refrigerate, if not intending to use in the next 2
hrs. For best results, pasta should be used within 24 hrs.) When rested,
divide into four portions and knead each through a pasta machine about 4
times, or until smooth and elastic. Roll out the portions of kneaded dough
to 1/16-in. thickness. Cut into 1/4 in. strips. Bring a large pot of salted
water to boil. Meanwhile, melt the butter in a heavy saucepan. Add the
shallot and sliced mushrooms and saute until golden. Add the port and stir
to deglaze pan.  Add Chicken Stock and cream and reduce until thickened.
(See part 2 for more information.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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