Mushroom Truffle Recipe

Prepare mushrooms

Dry-clean mushrooms with a damp towel and trim stems. Roughly chop larger caps so pieces are roughly uniform, about 1/2"–3/4" pieces for even cooking.

Sweat aromatics

Heat a large skillet over medium heat. Add olive oil and 1 tbs butter. When butter foams, add minced shallot and cook, stirring, 2–3 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.

Brown mushrooms

Increase heat to medium-high. Add chopped mushrooms in a single layer if possible (work in two batches if pan overcrowded). Let mushrooms sear without stirring for 2–3 minutes to develop color, then stir and continue cooking 4–5 minutes until most moisture has evaporated and edges are golden.

Deglaze

If using, add the white wine to deglaze, scraping up browned bits; cook 1–2 minutes until wine reduces by half. Otherwise, add 2 tbs stock and scrape.

Simmer in stock and cream

Add remaining stock and bring to a gentle simmer. Reduce heat to medium-low and stir in heavy cream. Simmer gently, stirring occasionally, until sauce slightly thickens, about 6–8 minutes. If it becomes too thick, add a splash of stock.

Finish with cheese and seasonings

Stir in grated Parmesan, chopped thyme, salt, and freshly ground black pepper. Taste and adjust seasoning. Remove pan from heat and stir in 1 tsp truffle oil. If you have fresh truffle, fold in half the shaved truffle now to infuse; reserve remaining for finishing.

Toast bread slices: Brush both sides lightly with softened butter and toast in a skillet or oven until golden and crisp (about 2–3 minutes per side in skillet over medium heat or 6–8 minutes at 400°F/200°C in oven).

Spoon and finish: Spoon warm mushroom-truffle mixture generously onto each toasted bread slice. Drizzle a few drops of extra truffle oil over each portion and shave remaining fresh truffle over the top, if using.

Garnish and serve: Sprinkle microgreens or chopped parsley and an extra crack of black pepper. Serve immediately while warm.