Funghi E Tartufo Recipe
White sauce, sauteed mushrooms, fontina, pecorino romano, truffle sea salt
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Ingredients
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White Sauce
Sauteed Mushrooms
Cheeses and Seasoning
Method
Prepare the White Sauce
- 1
Melt the Butter
In a medium saucepan, melt the unsalted butter over medium heat.
- 2
Add Flour
Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until bubbly and golden, stirring continuously.
- 3
Add Milk
Gradually add the whole milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens, around 5-7 minutes.
- 4
Season the Sauce
Stir in the salt and black pepper, and remove from heat.
Saute the Mushrooms
- 5
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 6
Cook Mushrooms
Add the fresh mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
- 7
Add Garlic and Parsley
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and mix in the fresh parsley.
Combine and Serve
- 8
Mix in Cheeses
In a large bowl, combine the sautéed mushrooms with the white sauce, then fold in the grated fontina and pecorino romano cheese until well mixed.
- 9
Add Truffle Salt
Sprinkle the truffle sea salt over the mixture and gently stir to combine.
- 10
Serve
Transfer the mixture to a serving dish and enjoy warm, possibly with additional cheese or truffle oil on top.
