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Funghi al Forno (Roasted Trumpet Royale Mushrooms with Fontina Fonduta)

Mar. 19th, 2012 | Comments 0 | Make a Comment   
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.
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