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Pasta with Cream Truffle Sauce and Fresh Mushrooms

Make Pasta with Cream Truffle Sauce and Fresh Mushrooms at home with Flour Ts Pepper, Lg Egg Tb Water, and Salt Tb Oil. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1
• 1 tsp

Method (preview)

1. 1

   Sliced 1 tb Oil, olive

2. 2

   See recipe for Shallot Puree.

3. 3

   Place your flour on a work space.

4. 4

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

5. 5

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

6. 6

   Dust the dough lightly with flour.

7. 7

   Run the dough through a pasta machine to form noodles.

8. 8

   Dust with flour and reserve.

9. 9

   Melt the butter in a saute pan.

10. 10

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

11. 11

    Reduce the mixture over high heat for about 2 minutes.

12. 12

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

13. 13

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

14. 14

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

15. 15

    Reduce over high heat for 2 to 3 minutes.

16. 16

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

17. 17

    To Assemble

18. 18

    Cook the pasta in plain boiling water, then drain.

19. 19

    Add pasta to the saute pan.

20. 20

    Add a little cream truffle sauce and heat.

21. 21

    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.

22. 22

    Top with chopped truffles.

23. 23

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