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
For the mushrooms:
- 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.
- 12 Trumpet royal mushrooms
- 2 Tablespoons olive oil
- 4 Sprigs thyme
- 2 Tablespoons butter
- 16 Slices truffles
- 8 Bunches mache lettuce
- 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.