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Pasta With Cream Truffle Sauce And Fresh Mushrooms

Pasta With Cream Truffle Sauce And Fresh Mushrooms is a pasta recipe made with Flour, Lg Egg, T Salt, T Pepper White, and Water. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1
• 1
• 1
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1
• 2 pc
• 1 cup
• 2 cup
• 1 cup
• 1/2 cup
• 4 tbsp
• 4 tbsp
• 4 tbsp
• 4 tbsp
• 1 tbsp

Method (preview)

1. 1

   See recipe for Shallot Puree.

2. 2

   Place your flour on a work space.

3. 3

   Add the egg, olive oil, water, salt and pepper.

4. 4

   Mix and roll the dough into a ball, then continue working by hand until smooth and consistent.

5. 5

   Dust the dough lightly with flour.

6. 6

   Run the dough through a pasta machine to form noodles.

7. 7

   Dust with flour and reserve.

8. 8

   Melt the butter in a saute pan.

9. 9

   Add the mushrooms, shallot puree, peppercorns, and bay leaves.

10. 10

    Reduce the mixture over high heat for about 2 minutes.

11. 11

    Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.

12. 12

    Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.

13. 13

    In another saute pan, add Madeira wine to 3 tablespoons of truffles.

14. 14

    Reduce over high heat for 2 to 3 minutes.

15. 15

    Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.

16. 16

    To Assemble

17. 17

    Cook the pasta in plain boiling water, then drain.

18. 18

    Add pasta to the saute pan.

19. 19

    Add a little cream truffle sauce and heat.

20. 20

    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.

21. 21

    Top with chopped truffles.

22. 22

    Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,