The White Album Recipe
truffle cheese, mornay sauce, wild mushrooms, parmesan, mozzarella, arugula, truffle oil
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Mornay Sauce
In a saucepan over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons of all-purpose flour and whisk continuously for about 2 minutes until it forms a roux. Gradually add 1 cup of milk while whisking to avoid lumps. Cook until thickened, then stir in 100 grams of grated truffle cheese and season with salt and pepper to taste.
- 2
Sauté the Wild Mushrooms
In a skillet, heat 1 tablespoon of butter over medium heat. Add the wild mushrooms and sauté until they are golden and tender. Season with salt and pepper.
- 3
Combine the Ingredients
In a large mixing bowl, combine the sautéed mushrooms, mozzarella cheese, and half of the Mornay sauce. Mix well.
- 4
Assemble the Dish
In a baking dish, layer the mushroom and cheese mixture. Pour the remaining Mornay sauce over the top and sprinkle with grated parmesan cheese.
- 5
Bake
Preheat your oven to 180°C (350°F). Bake the assembled dish for 20-25 minutes or until golden and bubbling.
- 6
Finish and Serve
Remove from the oven and drizzle with truffle oil. Top with fresh arugula before serving.