---------- 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
       1 c  Flour  *                            1 ts Pepper, white
       1 lg Egg                                 2 tb Water
       1 ts Salt                                2 tb Oil, olive
       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)
       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
        Add chicken stock and continue cooking over medium heat for 2 to 3
        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