Pan-Seared Mushrooms with White Truffle Oil
Courtesy of chef Jason Todd Rice
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Ingredients
1cup Chanterelle mushrooms, thinly sliced
2 cups Portabello mushrooms, cleaned of “gills”& thinly sliced ½ Tsp Porcini & Salt ¾ cup Colli Estruchi DOP EVOO 2 Tblsp Alba White Truffle Oil ¼ Tsp Black Pepper, freshly ground 3 Tbsp Parmesano Reggiano, finely shaved 1cup Baby Arugula |
Directions
Clean & slice all mushrooms separately. Prepare a large sauté pan with ¼ cup EVOO. Bring the sauté pan to a high heat and begin searing each variety of mushroom separately, and sauté until they are all very well caramelized. Toss all the mushrooms back into the pan together and mix gently.
Drizzle the Alba White Truffle Oil, Porcini & Salt & black pepper. Toss the fresh Arugula in a small bowl with a splash of both oils, a pinch of Porcini&Salt & freshly ground pepper. Place a bed of the Arugula on a large platter and pour the warm mushrooms across the whole platter. Drizzle the LTD White Truffle Oil across the whole plate, garnish with shaved Parmesano Reggiano and serve. Buon Appetito!
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