Tartufo Di Porcini Recipe

Time30m

Serves4

Wild mushrooms, white truffle porcini cream, fontina, lemon braised spinach, truffle oil

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Ingredients

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1
Prepare the Spinach
In a large skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Add lemon juice, salt, and pepper to taste. Remove from heat and set aside.
2
Sauté the Mushrooms
In the same skillet, add the wild mushrooms and cook over medium-high heat until they are browned and tender, about 5-7 minutes. Season with salt and pepper.
3
Combine Ingredients
Lower the heat and add the white truffle cream to the sautéed mushrooms. Stir gently to combine and let it warm through for about 2 minutes.
4
Assemble the Dish
In a serving dish, layer the lemon braised spinach at the bottom. Top with the mushroom and truffle cream mixture. Sprinkle grated Fontina cheese generously on top.
5
Drizzle with Truffle Oil
Finish by drizzling the dish with truffle oil before serving. Optionally, you can place it under a broiler for a minute to melt the cheese slightly.