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Amazing Pasta with Cream Truffle Sauce & Fresh Mushrooms

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Recipe

Amazing Pasta with Cream Truffle Sauce and Fresh Mushrooms recipe

 

Yield

4 servings

Prep

30 min

Cook

25 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Pasta
1 cup all-purpose flour
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1 large eggs
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1 teaspoon salt
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1 teaspoon white pepper
white
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2 tablespoons water
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2 tablespoons vegetable oil
olive
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Sauce
2 tablespoons butter
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2 tablespoons mushrooms, button
chopped
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2 tablespoons shallot puree
*
1 teaspoon peppercorns
crushed
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2 bay leaves
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1 cup wine
white
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2 cups stock
chicken
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1 cup cream
heavy
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½ cup wine
madeira
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4 tablespoons truffles
finely chopped
*
salt
to taste
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black pepper
to taste
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Assembly
4 tablespoons mushrooms
cepes, sliced
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4 tablespoons mushrooms
shitake, sliced
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4 tablespoons mushrooms
chanterelle, sliced
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1 tablespoon olive oil
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Ingredients

Amount Measure Ingredient Features
Pasta
237 ml all-purpose flour
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1 large eggs
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5 ml salt
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5 ml white pepper
white
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3E+1 ml water
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3E+1 ml vegetable oil
olive
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Sauce
3E+1 ml butter
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3E+1 ml mushrooms, button
chopped
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3E+1 ml shallot puree
*
5 ml peppercorns
crushed
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2 each bay leaves
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237 ml wine
white
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473 ml stock
chicken
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237 ml cream
heavy
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118 ml wine
madeira
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6E+1 ml truffles
finely chopped
*
1 x salt
to taste
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1 x black pepper
to taste
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Assembly
6E+1 ml mushrooms
cepes, sliced
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6E+1 ml mushrooms
shitake, sliced
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6E+1 ml mushrooms
chanterelle, sliced
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15 ml olive oil
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Directions

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 purée, 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 shiitake 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.

Note:

The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 43162% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 865mg 36%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 13% Vitamin C 2%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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