Pasta With Cream Truffle Sauce and Fresh Mushrooms

It doesn't get much more gourmet than a truffle sauce plus four different types of mushrooms.

Pasta With Cream Truffle Sauce and Fresh Mushrooms
Ingredients You Will Need:
Pasta:
1 box fettuccini

Sauce:
2 tablespoons butter
2 tablespoons mushrooms, button, chopped
2 tablespoons shallot
1 teaspoon peppercorns, crushed
2 bay leaves
2 cups chicken stock
1 cup heavy cream
1 cup white wine
1/2 cup Madeira wine
4 tablespoons truffles, finely chopped
2 tablespoons olive oil
Salt and pepper, to taste

Mushrooms:
4 tablespoons mushrooms, cepes, sliced
4 tablespoons mushrooms, Shitake, sliced
4 tablespoons mushrooms, Chanterelle, sliced
1 tablespoon olive oil

For the pasta, prepare the fettuccini according to package directions. Drain, and set aside. For the sauce, melt the butter in a saute pan. Add the mushrooms, shallots, 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, and then reduce by one-third. 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, and then reduce it.

In a sauté pan, heat 2 tablespoons of olive oil, the remaining 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 cepes, Shitake and sliced Chanterelle mushrooms in 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.