Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        assorted trimmed mushrooms
     1/4  cup           sherry or madeira
   2      tablespoons   unsalted butter
     1/2  cup           whipping cream
   1      tablespoon    finely minced garlic
  12      ounces        fresh pasta or 8 ounces drie
   1      tablespoon    finely minced shallots or on
                        grated cheese
     1/2  teaspoon      salt

Preparation:

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 shiitake 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.