Mushroom pasta

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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