Pasta with Cream Truffle Sauce and Fresh Mushrooms

Ingredients

Directions

* 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 sauté 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 sauté 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 sauté pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper.

Add pasta to the sauté pan.

Add a little cream truffle sauce and heat.

In another sauté pan, sauté 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 sautéed mushrooms.

Top with chopped truffles.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.