Missy Robbins, Executive Chef of A Voce in NYC, is known for her contemporary approach to classic Italian dishes. Food & Wine listed her as one of the Best New Chefs 2010, and before her relocation to A Voce, Robbins cooked for the Obamas during her time at the Spiaggia in Chicago.

For the fonduta:

• 1 Quart cream
• 8 oz. Fontina cheese
• 1 tsp Truffle oil
• Salt and pepper to taste

Procedure:

• Very slowly reduce cream until it is about ¾ reduced and thickened.
• In the meantime, grate the fontina cheese on a large side of a box grater.
• When the cream is reduced, gradually begin to whisk the cheese into the cream.
• Continue whisking until all of the cheese is melted into the cream and dissolved.
• Whisk in the truffle oil and season with salt and pepper.
• Set aside in a warm place.

For the mushrooms:

• 12 Trumpet royal mushrooms
• 2 Tablespoons olive oil
• 4 Sprigs thyme
• 2 Tablespoons butter
• 16 Slices truffles
• 8 Bunches mache lettuce

Procedure:

• Preheat and oven to 450 degrees. Peel the outer layer of the mushrooms and cut them in half lengthwise.
• Score the inner side of the mushroom with a knife in a crisscross pattern.
• Heat a large sautee pan to medium and add the olive oil.
• Place the mushrooms in the pan scored side down and slowly cook until they begin to turn golden brown.
• Put the butter in the pan with the thyme and season with salt and pepper.
• Transfer to the oven and cook until the mushrooms are tender.
• Spoon the fonduta onto a plate. Place the mushrooms on top.
• Garnish with Mache and slices of preserved truffle.