*  Exported from  MasterCook  *
                        Mushroom Pasta *** (smcd91f)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Italian                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pound         Assorted trimmed mushrooms
      1/4  cup           Sherry or Madeira
    2      tablespoon    Unsalted butter
      1/2  cup           Whipping cream
    1      tablespoon    Finely minced garlic
   12      ounce         Fresh pasta or 8 ounces drie
    1      tablespoon    Finely minced shallots or on
                         Grated cheese
      1/2  teaspoon      Salt
 Here is a pasta recipe from the LA TIMES; 11/29/91 issue. The recipe is by
Michael Roberts. Wipe mushrooms if necessary to remove any sand or dirt.
 Slice chanterelles and cultivated mushrooms, trim and discard stems of shitake
mushrooms, trim and discard root tips of oyster mushrooms. Bring 4 quarts of
cold, salted water to boil over high heat on stove. Melt butter in large skillet
over medium heat and add mushrooms, garlic, shallots and salt.	Cook, stirring,
15 minutes. Add Sherry, increase heat to high and cook 2 minutes.
 Add whipping cream and cook until liquid reduces to sauce-like consistency and is
thick enough to coat spoon. Remove from heat and keep in warm place until pasta
is finished cooking. Add pasta to boiling water, cook until desired doneness,
drain and toss with mushrooms. Place on serving platter or in large serving bowl
and serve immediately. Serve with grated cheese.
 Makes 4 servings. Now, tell me, how could this not be good? I hope anyone who
makes it enjoys it in good health. Sincerererely, Punky FROM: P FRISCHKNECHT	 
                    - - - - - - - - - - - - - - - - - -