Big Raviole

For the Taro Root Mousseline:


1/2 pound taro root
1/4 cup heavy cream
1 tablespoon white truffle oil
Salt and pepper to taste
Peel and chop taro root into 1/2" cubes. Boil in salted water for 40 minutes or until tender. Drain and immediately purée in a blender with 1 tablespoon heavy cream. Bring remaining cream to a boil and mix with the taro root purée. Add white truffle oil. Season with salt and pepper. Keep warm until ready to use.

For the Sauce:

1/2 pound fresh white mushrooms, cleaned
1 cup water
1 cup heavy cream
Salt and pepper to taste
Chop mushrooms in blender or food processor along with water until finely minced. Pour mixture into saucepan and simmer for 10 minutes. Pour mixture through a cheesecloth-lined sieve over a bowl. Squeeze excess water from mushrooms into bowl. Discard mushrooms. Place mushroom water in a saucepan and reduce 80 percent. Add cream. Bring to a boil and whisk vigorously to emulsify (like cappuccino).

For the Mushrooms:

1/4 pound chanterelle mushrooms
1/4 pound shiitake mushrooms
1/4 pound oyster mushrooms
3 tablespoons unsalted butter
2 shallots, minced
Salt and pepper
Stem and clean mushrooms. Place in a saucepan and simmer for 5 minutes in salted water. Drain. Sautée mushrooms in butter with shallots. Season to taste.

To Assemble:

8 lasagna noodles (4" by 4")
1 lotus root, peeled and cut into thin slices
Oil for deep-frying
4 sprigs fresh chives
16 slices black truffle
Either make large lasagna noodles using favorite recipe or use freshly purchased noodles. Boil lasagna al dente in salted water. Drain and place on towel.

Deep-fry lotus roots. They burn easily, so watch them carefully. Place one lasagna noodle in the middle of each of four large soup plates. Top with taro root mousseline and cover with another lasagna noodle. Place mushrooms on top and cover with the sauce. Garnish with one lotus root chip, a sprig of chives and truffle slices. Serves 4