---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Pasta with Cream Truffle Sauce and Fresh Mushrooms
 Categories: Pastas, Masterchefs, Frisco, M
      Yield: 4 servings
 
-----------------------------------PASTA-----------------------------------
      1 c  Flour  *                            1 ts Pepper, white
      1 lg Egg                                 2 tb Water
      1 ts Salt                                2 tb Oil, olive

-----------------------------------SAUCE-----------------------------------
      2 tb Butter                              2 c  Stock, chicken
      2 tb Mushrooms, button, chopped          1 c  Cream, heavy
      2 tb Puree, shallot **                 1/2 c  Wine, Madeira
      1 ts Peppercorns, crushed                4 tb Truffles, finely chopped
      2 ea Bay leaves                               Salt (to taste)
      1 c  Wine, white                              Pepper (to taste)

----------------------------------ASSEMBLY----------------------------------
      4 tb Mushrooms, cepes, sliced            4 tb Mushrooms, Chanterelle,
      4 tb Mushrooms, Shitake,                      -- sliced
           -- 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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