Hello Karen!
Thursday May 23 1996 10:44, Mark Satterly wrote to Karen Mintzias:
 MS> Good to see you here again.  This one looks good too.
Just wanted to second that.
I though I'd put up a nearly vegetarian recipe for you that you should be 
able to adapt pretty easily. It's from here, but from ages ago. I have to say 
that of all the thousands of recipes I've seen on Fido, this looks about the 
best.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
 Categories: Starters, Pasta, Vegetables, American
      Yield: 4 servings
MMMMM---------------------------PASTA--------------------------------
      1 c  Flour  *
      1 lg Egg
      1 ts Salt
      1 ts Pepper, white
      2 tb Water
      2 tb Oil, olive
MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter
      2 tb Mushrooms, button, chopped
      2 tb Puree, shallot **
      1 ts Peppercorns, crushed
      2    Bay leaves
      1 c  Wine, white
      2 c  Stock, chicken
      1 c  Cream, heavy
    1/2 c  Wine, Madeira
      4 tb Truffles, finely chopped
           Salt (to taste)
           Pepper (to taste)
MMMMM--------------------------ASSEMBLY-------------------------------
      4 tb Mushrooms, cepes, sliced
      4 tb Mushrooms, Shitake,
           -- sliced
      4 tb Mushrooms, Chanterelle,
           -- 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
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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