Soak the Porcini in the sherry and Madeira for 20 minutes,
then drain, taking care to leave any grit at
the bottom of the bowl, and reserve the liquid.
Melt the butter in a heavy based pan over a
medium heat and gently fry the garlic and shallots
for 3 minutes. Add the Porcini and cook for
1 minute. Turn up the heat and stir in the cream
and reserved soaking liquid. Cook until the
sauce is creamy and thick, about 5 minutes.
Season, toss with
hot pasta, and sprinkle with chives.