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Mushroom Pasta *** (smcd91f)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta
Italian Vegetables
Amount Measure Ingredient -- Preparation Method
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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
(SMCD91F)
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