Truffle Recipe

Prep mushrooms

Wipe mushrooms with a damp towel and slice into 1/4-inch pieces. Measure out garlic, shallot, and thyme.

Heat a large skillet over medium-high heat. Add butter and olive oil; heat until butter foams but does not brown.

Add shallot and sauté 30 seconds until translucent, then add minced garlic and cook 15–20 seconds until fragrant.

Add sliced mushrooms in a single layer as much as fits; let cook undisturbed 2–3 minutes to develop color, then stir and continue to cook 3–4 minutes until golden and most liquid has evaporated.

Season with thyme, sea salt, and freshly ground black pepper. Pour in the white wine or stock and cook 1–2 minutes, scraping up browned bits, until liquid is mostly evaporated and mushrooms are glossy. Remove from heat and keep warm.

Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium-low for stovetop method.

Line a baking sheet with parchment paper or silicone mat. Spoon small mounds (about 1 1/2 tablespoons each) of grated Parmigiano-Reggiano onto the sheet, spacing 2 inches apart. Use the back of a spoon to flatten into 3-inch discs. Sprinkle a tiny pinch of black pepper on each.

Bake in the oven 5–7 minutes until edges are deep golden and centers are set (watch carefully to avoid burning). For the skillet method, cook discs 2–3 minutes per side until golden and crisp. Remove and transfer to a wire rack to cool and crisp fully.

If using fresh truffle, use a truffle slicer to shave very thin slices (carpaccio). If using preserved truffle, slice as thinly as possible.

In a small bowl, combine truffle oil and lemon juice. Lightly drizzle a small amount over the cooked mushrooms and toss gently to coat. Taste and adjust salt/pepper as needed; remember the Parmesan crisps are salty.

Plate: Spoon a nest of warm mushrooms onto each serving plate (divide evenly for the given servings). Arrange a few truffle carpaccio slices on top and around the mushrooms. Place one or two crispy Parmesan discs either leaning against the mushroom nest or broken into shards on top for texture.

Scatter microgreens or arugula if using, snip chives over the top, and finish with a very light drizzle of additional truffle oil (optional) and a pinch of flaky sea salt.