Yield: 4 servings
|1½ pounds||Assorted trimmed mushrooms|
|2 tablespoons||Unsalted butter|
|1 tablespoon||Finely minced garlic|
|1 tablespoon||Finely minced shallots --|
|¼ cup||Sherry or Madeira|
|½ cup||Whipping cream|
|12 ounces||Fresh pasta -- -=OR=- Dried pasta|
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 :