Tartufo (v) Recipe

Make roux and béchamel

In a medium saucepan over medium heat melt 2 tbs unsalted butter. When butter is foaming but not browned, add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes to cook the raw flour taste, forming a blond roux.

Gradually whisk in 1.5 cups whole milk, adding a little at a time to avoid lumps. After all milk is incorporated, add 1/4 cup heavy cream. Continue whisking until sauce comes to a gentle simmer and thickens to coat the back of a spoon, about 4–6 minutes.

Season the béchamel with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. Stir in 1/2 tsp truffle salt at the end, taste, and adjust seasoning if needed. Keep sauce warm over very low heat, stirring occasionally to prevent a skin.

Sauté mushrooms

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs unsalted butter. When the butter foams, add the sliced 10 oz mixed mushrooms in a single layer (work in batches if needed to avoid crowding). Let them sear without moving for 2 minutes, then stir and continue to cook until golden and liquid has mostly evaporated, about 4–6 more minutes.

Add 2 minced garlic cloves and 1 tsp fresh thyme leaves, and sauté 30–60 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

Combine cheeses into sauce

With the béchamel warm but off the heat (or over very low heat), stir in 1 cup shredded Fontina and 1/2 cup finely grated Grana Padano a handful at a time, stirring until melted and smooth. Add the 3/4 cup small pieces of Brie and stir until the Brie melts into the sauce and the texture is velvety and homogeneous. If the sauce becomes too thick, loosen with 1–2 tbs warm milk.

Fold in mushrooms

Fold the sautéed mushrooms into the cheese sauce until evenly distributed.

Taste and adjust seasoning. If you want more truffle aroma, sprinkle up to an additional 1/4 tsp truffle salt and stir briefly.

Spoon the Tartufo mixture into serving dishes (this can be used as a pizza sauce, pasta sauce, or dip). Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle 1/2 tsp dried oregano evenly, and garnish with 1 tbs chopped fresh parsley if using.

Serve immediately while warm. If using on pizza or gratin, preheat oven to 450°F (230°C) and bake until bubbly and lightly golden, about 6–10 minutes.