1 tsp olive oil
1 large portobello mushroom
10 shiitake mushrooms
20 domestic mushrooms
1 garlic clove, minced
2 tbsp minced scallions
1/2 cup chopped fresh parsley
dash sea salt & pepper
1/4 cup Madeira wine
2 cups cooked pasta

In a skillet, heat oil to the smoking point.  Saute the mushrooms, garlic and
scallions for 2 minutes, stirring frequently. When browned, add the parsley
and salt and pepper to taste.  Add the Madeira and cook for 2 minutes.  Toss
with the cooked pasta.  Serves 2 to 4.

Notes:  Light and fast, this is great for surprise guests.

Source:  A Simple Celebration by Ginna Bell Bragg and David Simon, M.D.