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Pasta With Cream Truffle Sauce & Fresh Mushro

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA WITH CREAM TRUFFLE SAUCE & FRESH MUSHRO
 Categories: Pasta
      Yield: 4 Servings
 
MMMMM---------------------------PASTA--------------------------------
      1 c  Flour  *
      1 lg Egg
      1 ts Salt
      1 ts Pepper, white
      2 tb Water
      2 tb Oil, olive

MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter
      2 tb Mushrooms, button, chopped
      2 tb Puree, shallot **
      1 ts Peppercorns, crushed
      2    Bay leaves
      1 c  Wine, white
      2 c  Stock, chicken
      1 c  Cream, heavy
    1/2 c  Wine, Madeira
      4 tb Truffles, finely chopped
           Salt (to taste)
           Pepper (to taste)

MMMMM--------------------------ASSEMBLY-------------------------------
      4 tb Mushrooms, cepes, sliced
      4 tb Mushrooms, Shitake,
           -- sliced
      4 tb Mushrooms, Chanterelle,
           -- sliced
      1 tb Oil, olive
 
       * The flour used for this pasta recipe is made up of 70%
  semolina, and 30% of either all-purpose, 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 one-third
  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 sliced cepes, 1
  tablespoon sliced shitake and 1 tablespoon of sliced 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
 
MMMMM

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