Mushroom Cream Sauce – 10 Minutes

This sauce can be prepared ahead of time without the monte au beurre and finished just before service

1 teas Fat from searing chicken

3 each Mushrooms, sliced Saute and can slightly brown

1 teas Shallots, brunoise Sweat without browning

1/4 each Garlic, minced

1 oz Chardonnay wine Deglaze and reduce au sec

2 Oz – 4 Tbsp. Chicken stock Reduce to demi sec

1/2 cup Heavy cream Reduce till thicken

TT Salt and White pepper

Final seasonings

1 teasButter

Monte au beurre

FRESH PASTA – The Dough need to be rested for 30-45 mins

2 cups Flour, all purpose Mix it well in a Mixing Bowl

1 teas Salt

2 each Eggs

1 each Egg yolk

Dust the table with flour

Dump into the table the dough and start knead it – 10 Minutes

1 teas Olive oil Add When knead the dough

1 Tbsp Water Add when knead it

Wrap it with Plastic and rest for 30 minutes