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)