1 tsp olive oil
 1 large portobello mushroom
 10 shiitake mushrooms
 20 domestic mushrooms
 1 garlic clove, minced
 2 tbsp minced scallions
 1/2 cup chopped fresh parsley
 dash sea salt & pepper
 1/4 cup Madeira wine
 2 cups cooked pasta
 
 In a skillet, heat oil to the smoking point.  Saute the mushrooms, garlic and
 scallions for 2 minutes, stirring frequently. When browned, add the parsley
 and salt and pepper to taste.  Add the Madeira and cook for 2 minutes.  Toss
 with the cooked pasta.  Serves 2 to 4.
 
 Notes:  Light and fast, this is great for surprise guests.
 
 Source:  A Simple Celebration by Ginna Bell Bragg and David Simon, M.D.