Mushroom pasta
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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 :