Truffle Recipe

Infuse milk (optional)

If you want a subtle garlic aroma, warm the milk in a small saucepan with the whole garlic clove over low heat until it just steams (do not boil). Remove and discard the clove before using. Keep milk warm.

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add the flour and whisk continuously to form a smooth roux, cooking for 1–2 minutes without browning.

Slowly pour the warm milk into the roux in a thin stream while whisking constantly to avoid lumps. Continue to whisk until the sauce thickens and coats the back of a spoon (about 5–7 minutes).

Remove from heat and stir in grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning. Keep warm.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

Add the minced shallot and cook 30–45 seconds until fragrant. Add the sliced shiitake mushrooms in a single layer (work in batches if necessary).

Cook without stirring for 2 minutes so they develop color, then stir and continue cooking another 3–4 minutes until golden and tender.

Stir in the fresh thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and set aside.

Preheat your oven to 400°F (200°C). If making this as a tart/toast or gratin, choose desired vessel (a baking sheet for crostini, an ovenproof skillet, or a shallow baking dish). Lightly oil the vessel.

Spread a thin, even layer of the warm bechamel across the base of the baking vessel (about 1/4–1/3 cup depending on vessel size).

Scatter the cooked shiitake mushrooms evenly over the bechamel layer.

Crumble the goat cheese evenly over the mushrooms, then distribute the torn fresh mozzarella on top. Reserve the extra 1/4 cup grated Parmesan to sprinkle later.

Drizzle the arrangement lightly with 1 teaspoon truffle oil (you can divide half before baking and finish with half after — see note).

Sprinkle the remaining grated Parmesan over the top. Place in the preheated oven and bake 10–12 minutes, or until mozzarella is melted and slightly bubbly and edges are golden.

If you withheld half the truffle oil, remove from oven and drizzle remaining truffle oil now.

While the bake is finishing, make the red wine vinaigrette: in a small bowl whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon pepper until emulsified.

Toss the 2 cups arugula with about 1 tablespoon of the vinaigrette just before serving (reserve remaining vinaigrette for guests to add if desired).

Remove the baked truffle dish from the oven and let rest 2 minutes. Top with the dressed arugula and, if desired, an additional light drizzle (a few drops) of truffle oil and a final sprinkle of grated Parmesan.

Serve warm: cut into portions and plate with any leftover vinaigrette on the side. Enjoy immediately.