mushroom pasta
- Categories
- Pasta
- Guestchefs
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Assorted trimmed mushrooms |
| 2 tablespoons | Unsalted butter |
| 1 tablespoon | Finely minced garlic |
| 1 tablespoon | Finely minced shallots -- |
| =OR=- Onions | |
| ½ teaspoon | Salt |
| ¼ cup | Sherry or Madeira |
| ½ cup | Whipping cream |
| 12 ounces | Fresh pasta -- -=OR=- 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 skille 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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