Recipe - Pasta With Cream Truffle Sauce And Fresh Mushrooms

PASTA
1 cup Flour *
1 lg Egg
1 teaspoon Salt
1 teaspoon Pepper, white
2 tablespoon Water
2 tablespoon Oil, olive

SAUCE
2 tablespoon Butter
2 tablespoon Mushrooms, button, chopped
2 tablespoon Puree, shallot **
1 teaspoon Peppercorns, crushed
2 Bay leaves
1 cup Wine, white
2 cup Stock, chicken
1 cup Cream, heavy
One half cup Wine, Madeira
4 tablespoon Truffles, finely chopped
Salt (to taste)
Pepper (to taste)

ASSEMBLY
4 tablespoon Mushrooms, cepes, cut or sliced up
4 tablespoon Mushrooms, Shitake,
cut or sliced up
4 tablespoon Mushrooms, Chanterelle,
cut or sliced up
1 tablespoon Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either allpurpose, rice, or buckwheat flours.

** See recipe for Shallot Puree.

For the Pasta:
==============

Place your flour on a work space. Add the egg, olive oil, water, salt
and pepper. Mix and roll the dough into a ball, then continue working by
hand until smooth and consistent. Dust the dough lightly with flour. Run
the dough through a pasta machine to form noodles.

Dust with flour and reserve.

For the Sauce:
==============

Melt the butter in a saute pan. Add the mushrooms, shallot puree,
peppercorns, and bay leaves. Reduce the mixture over high heat for about 2
minutes.

Add chicken stock and continue cooking over medium heat for 2 to 3
minutes.

Add cream, bring the mixture to a boil, then reduce by onethird and
make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of truffles.
Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce it to a
smooth consistency.

To Assemble:
============

Cook the pasta in plain boiling water, then drain. In a saute pan,
heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt,
and pepper. Add pasta to the saute pan.

Add a little cream truffle sauce and heat.

In another saute pan, saute 1 tablespoon cut or sliced up cepes, 1 tablespoon
cut or sliced up shitake and 1 tablespoon of cut or sliced up chanterelle mushrooms in 1
tablespoon of olive oil. Strain.

To serve, ladle some of the sauce onto a serving plate, swirl pasta in
the center and garnish with a quarter of the sauteed mushrooms. Top with
chopped truffles.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip