Mushroom Pasta

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.