Fresh Pasta with Shiitikes

2 tablespoons olive oil
2 tablespoons chopped shallots
1 1/2 pounds fresh shiitake mushrooms, wiped clean, stemmed and sliced
Salt
Freshly ground black pepper
1 tablespoon chopped garlic
3 cups veal reduction
1/2 cup heavy cream
8 ounces grated Parmigiano-Reggiano cheese
1 pound fresh fettuccine or linguine, cooked until tender

In a large saute pan, over medium heat, add the oil. When the oil is hot add the shallots and mushrooms. Season with salt and pepper. Saute for 3 minutes. Add the garlic and reduction. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 3 to 4 minutes. Stir in the cream and half of the cheese. Continue to simmer for 2 minutes. Add the pasta. Mix well. Season with salt and pepper. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish each plate with the remaining cheese.

Yield: 4 servings

Recipe courtesy of Emeril Lagasse, 1998