How To make Pasta with Cream Truffle Sauce and Fresh Mushrooms

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 ea 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