Roasted Mushroom Recipe

Roast the Mushrooms

Preheat your oven to 200°C (400°F). Clean the button mushrooms with a damp cloth and remove the stems if necessary. In a bowl, toss the mushrooms with olive oil, salt, and black pepper until evenly coated.

Spread the mushrooms in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender.

Prepare Truffle Cream

In a small saucepan over medium heat, combine the heavy cream and truffle oil. Stir gently to mix, and bring to a gentle simmer.

Once simmering, remove from heat and stir in grated Parmesan cheese until fully melted and smooth. Set aside.

Sauté the Leeks

In a skillet over medium heat, melt the butter. Add the chopped leeks and sprinkle with salt. Cook for about 10 minutes, stirring occasionally, until the leeks are soft and translucent.

Combine and Garnish

Once the mushrooms are roasted, remove them from the oven. In a large serving dish, layer the roasted mushrooms, melted leeks, and shredded mozzarella cheese.

Drizzle the truffle cream over the top and garnish with fresh parsley and thyme. Serve warm.