1 1/2 lb Assorted trimmed mushrooms
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-=OR=- Onions
1/2 ts Salt
1/4 c  Sherry or Madeira
1/2 c  Whipping cream
12 oz Fresh pasta; -=OR=-
8 oz -Dried pasta
Grated cheese

WIPE MUSHROOMS TO REMOVE any dirt. Slice chanterelles and cultivated
mushrooms, trim and discard the stems of shiitake mushrooms or root tips of
oyster mushrooms. Bring 4 quarts of cold, salted water to a boil over high
heat. Melt butter in a large skillet over medium heat and add the
mushrooms, garlic, shallots and salt. Cook, stirring, for 15 minutes. Add
sherry, increase the heat to high. Cook 2 minutes. Add cream. Cook until
liquid reduces to a sauce-like consistency and is thick enough to coat a
spoon. Remove from heat. Keep warm until pasta cooks. Add pasta to the
boiling water, cook until desired doneness, drain and toss with mushroom
sauce. Place on a serving platter or in a large serving bowl and serve
immediately. Offer grated cheese.