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Pasta with Cream Truffle Sauce and Fresh Mushrooms

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CATEGORY CUISINE TAG YIELD
Eggs, Meats, Dairy Pastas, Masterchefs, Frisco, M 4 Servings

INGREDIENTS

1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Water
2 tb Oil, olive
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)
4 tb Mushrooms, cepes, sliced
4 tb Mushrooms, Shitake, sliced
4 tb Mushrooms, Chanterelle, sliced
1 tb Oil, olive

INSTRUCTIONS

PASTA
SAUCE
ASSEMBLY
* 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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