Truffled Mushroom Recipe
Truffle roasted Kennett Square mushrooms, baby spinach, shredded fontina, and béchamel sauce.
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Ingredients
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Mushrooms
Béchamel Sauce
Other Ingredients
Method
Mushroom Preparation
- 1
Roast the Mushrooms
Preheat the oven to 200°C (400°F). Clean the Kennett Square mushrooms and slice them if they are large. In a mixing bowl, combine the mushrooms with olive oil, truffle oil, salt, and black pepper. Toss until the mushrooms are evenly coated.
- 2
Bake the Mushrooms
Spread the seasoned mushrooms on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until they are golden brown and tender, stirring halfway through.
Béchamel Sauce Preparation
- 3
- 4
Add Milk
Gradually add the milk while whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
- 5
Season the Sauce
Add nutmeg, salt, and black pepper to the béchamel sauce. Stir well to combine and remove from heat.
Assembly
- 6
Combine Ingredients
In a large mixing bowl, combine the roasted mushrooms, baby spinach, and half of the shredded fontina cheese. Mix gently until well combined.
- 7
Layer the Dish
In a baking dish, spread a layer of the béchamel sauce on the bottom. Add the mushroom and spinach mixture on top. Pour remaining béchamel sauce over the mixture and sprinkle the rest of the fontina cheese on top.
- 8
Bake the Dish
Preheat the oven to 180°C (350°F) and bake for 25-30 minutes, or until the top is bubbly and golden brown.
