Mezzaluna Recipe

Cooking Instructions

1. 1

   Grilling the Corn

   Preheat a grill to medium-high heat. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are charred and tender. Remove from heat and let cool.

2. 2

   Preparing the Mushrooms

   While the corn is grilling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the oyster mushrooms and sauté for about 5-7 minutes until they are golden and tender. Season with salt and black pepper. Remove from heat and set aside.

3. 3

   Preparing the Corn

   Once the grilled corn is cool enough to handle, carefully cut the kernels off the cob and place them in a bowl.

4. 4

   Combining Ingredients

   In the bowl with the corn, add the sautéed oyster mushrooms, grated parmesan cheese, and finely chopped summer truffle. Drizzle with the remaining tablespoon of olive oil and mix well. Adjust seasoning with salt and pepper as needed.

5. 5

   Serving

   Serve the mezzaluna mixture warm, garnished with fresh parsley and extra shavings of summer truffle on top.