Pasta with Cream Truffle Sauce and Fresh Mushrooms
Pasta with Cream Truffle Sauce and Fresh Mushrooms, a pasta recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Ingredients
Pasta
- 1 c Flour *
- 1 lg Egg
- 1 ts Salt
- 1 ts Pepper, white
- 2 tb Water
- 2 tb Oil, olive
Sauce
- 2 tb Butter
- 2 tb Mushrooms, button, chopped
- 2 tb Puree, shallot **
- 1 ts Peppercorns, crushed
- 2 ea Bay leaves
- 1 c Wine, white
- 2 c Stock, chicken
- 1 c Cream, heavy
- 1/2 c Wine, Madeira
- 4 tb Truffles, finely chopped
Method
- Salt (to taste) Pepper (to taste)
Assembly
4 tb Mushrooms, cepes, sliced 4 tb Mushrooms, Shitake, – sliced 4 tb Mushrooms, Chanterelle, – sliced 1 tb Oil, olive ** See recipe for Shallot Puree.
For The Pasta
Place your flour on a work space. 2. Add the egg, olive oil, water, salt and pepper. 3. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. 4. Dust the dough lightly with flour. 5. Run the dough through a pasta machine to form noodles. 6. Dust with flour and reserve.
For The Sauce
Melt the butter in a saute pan. 7. Add the mushrooms, shallot puree, peppercorns, and bay leaves. 8. Reduce the mixture over high heat for about 2 minutes. 9. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. 10. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. 11. Adjust the seasoning. 12. In another saute pan, add Madeira wine to 3 tablespoons of truffles. 13. Reduce over high heat for 2 to 3 minutes. 14. 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. 15. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. 16. Add pasta to the saute pan. 17. Add a little cream truffle sauce and heat. 18. 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. 19. Strain. 20. 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. 21. Top with chopped truffles.
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