Pat McConahay was able to participate in the much loved and anticipated mushroom hunt and lunch. Noted local mycologists Chuck Bancroft, Phil Carpenter and Lee Yamada lead the search for the edible fungi to Rancho San Carlos, nestled in the Santa Lucia Mountains. After the search, chef Gerald Hirigoyen from Fringale Restaurant in San Francisco prepared a special lunch featuring Wild Raviolis with Black Truffle. The recipe for this delectable treat follows:

Wild Mushroom Raviolis with Black Truffle

Gerald Hirigoyen, Fringale Restaurant in San Francisco

Serves 4

Filling:
1 Tbs. unsalted butter
2 shallots, finely diced
½ oz. finely diced black truffle
3 oz. shiitake mushroom caps, finely diced
3 oz. oyster mushroom caps, finely diced
3 oz. chanterelle mushrooms, finely diced
¼ cup white wine
¼ cup veal stock
¼ cup heavy cream
Salt
Freshly ground black pepper
1 tsp. olive oil
24 wonton wrappers

Sauce:
6 Tbs. unsalted butter, softened
1 small black truffle, about 1 oz., very finely sliced
2 oz. shiitake mushrooms, quartered
2 oz. oyster mushrooms, quartered
2 oz. chanterelle mushrooms, quartered
2 oz. black trumpet mushrooms, quartered
¼ cup white wine
1 ¼ cup veal stock
Salt
Freshly ground black pepper
2 Tbs. freshly chopped chives

1. Warm 1 Tbs. butter in a medium sized sauté pan over medium heat. Add shallots and sauté until translucent, about 2-3 minutes. Add the truffle and all of the mushrooms and sauté until golden brown, about 5 minutes. Add white wine and reduce until the liquid evaporates completely, about 5 minutes. Add the veal stock, cream, salt & pepper and again reduce until all of the liquid evaporates completely, about 5 more minutes.
2. Remove from heat and spread the stuffing in a thin layer on a sheet pan. Place in refrigerator until the stuffing is thoroughly cooled, about 15 minutes.
3. Fill a large saucepan ½ full of water and bring to a boil.
4. Prepare an ice bath by filling a large bowl with ½ water and ½ ice. Add 1 tsp. olive oil and set aside.
5. Line a sheet pan with a damp towel and set aside.
6. Lay out 12 wonton wrappers and brush the top of each one with water. Then place 1 Tbs. of stuffing in the center of each wrapper. Lay a second wrapper on top of each one, and gently press down on the outer edges of the wrapper to seal in the stuffing to form a ravioli.
7. When the water is boiling, add 4-5 wontons at a time and cook for 1 ½ minutes. Using a slotted spoon, remove them promptly and transfer to the ice bath for just long enough to stop the cooking process, about 30 seconds. Transfer them to the prepared sheet pan. Repeat with the remaining raviolis.
8. Set aside the saucepan of water in which the raviolis were just cooked.
9. To make the sauce, warm 4 Tbs. butter in a medium sized sauté pan over medium-high heat. Add the truffle and all of the mushrooms and sauté for 2-3 minutes. Add white wine and reduce until the liquid evaporates completely. Add the veal stock and bring to a boil. Add salt & pepper to taste. Swirl in the remaining 2 Tbs. butter until completely incorporated.
10. Bring the saucepan of water that the raviolis were initially cooked in to a boil. Gently submerge the raviolis into the boiling water until just heated through, about 30 seconds. Using a chinois or fine meshed sieve, strain away the water.
11. Place 2-3 raviolis on each plate, spoon the sauce over the top and sprinkle with chopped chives. Serve immediately.

To find out more about the annual Masters of Food & Wine event held at the Highlands Inn in Carmel, write to:

David B. Fink, Vice President and General Manager
PO Box 1700
Carmel, CA 93921
or call toll free (800) 682-4811