Cream Truffle Sauce - Great Chefs

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Mushrooms - button, chopped
2 tablespoons	30ml	Shallots pureed
1 teaspoon	5ml	Peppercorns - crushed
2		Bay leaves
1 cup	237ml	Wine - white
2 cups	474ml	Stock - chicken
1 cup	237ml	Cream - heavy
1/2 cup	118ml	Wine - Madeira
4 tablespoons	60ml	Truffles - finely chopped
		Salt - (to taste)
		Pepper - (to taste)

Recipe Instructions

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.

Source:
Great Chefs of San Francisco, Avon Books, 1984 - Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, San Francisco, CA

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