Pasta with cream truffle sauce & fresh mushro

Yield: 4 Servings MMM

Ingredients:

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

Instructions:

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