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 --
\N \N =OR=- Onions
½ teaspoon Salt
¼ cup Sherry or Madeira
½ cup Whipping cream
12 ounces Fresh pasta -- -=OR=- Dried pasta
\N \N 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 :

Similar recipes