Title: Pasta with Cream Truffle Sauce & Fresh Mushrooms
Categories: Pasta Vegetable Ethnic
Yield: 4 Servings

PASTA
1	c	Flour *
1	lg	Egg
1	ts	Salt
1	ts	Pepper, white
2	tb	Water
2	tb	Oil, olive
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)
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

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