White Truffle & Prosciutto Recipe

Inspired by Olive & Ivy

Time1h

Serves4

roasted mushroom, caramelized onion, arugula

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Ingredients

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Mushroom Mixture

14 1/8 oz (400 grams) Mixed mushrooms (such as cremini, shiitake, and oyster)

2 tablespoons olive oil

1 tablespoon White truffle oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Caramelized Onion

2 medium Yellow onion, thinly sliced

2 tablespoons Butter

1 tablespoon Aged balsamic vinegar

Assembly

3 1/2 oz (100 grams) Prosciutto, thinly sliced

2 cups Fresh arugula

1 3/4 oz (50 grams) Parmesan cheese, shaved

Method

Mushroom Preparation

Roast the Mushrooms

Preheat the oven to 200°C (400°F). Toss the mixed mushrooms with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes or until golden brown, stirring halfway through.

Caramelizing the Onions

Caramelize the Onions

In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes until they are golden and caramelized. Stir in the balsamic vinegar and cook for another 2 minutes.

Assembly

Assemble the Dish

On a serving platter, layer the roasted mushrooms, followed by the caramelized onions. Top with slices of prosciutto and a generous handful of fresh arugula. Finish by drizzling with white truffle oil and sprinkle with shaved Parmesan cheese.