Truffle Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Toss mushrooms

In a large bowl, combine the shiitake mushrooms with 2 tbs olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Toss thoroughly so each piece is lightly coated.

Roast

Spread mushrooms in a single layer on the prepared baking sheet, cap side up where possible. Roast for 12–16 minutes, stirring once halfway, until edges are golden-brown and mushrooms are tender. Remove from oven and set aside on a warm plate.

Prepare mozzarella

While mushrooms roast, pat the mozzarella dry with paper towels to remove excess moisture. If using small balls (bocconcini), halve them; if using a larger ball, slice into 1/4-inch (6 mm) slices.

After the mushrooms are roasted and still warm, arrange them on a serving platter or individual plates and top with the prepared mozzarella so the cheese warms slightly from the mushrooms. If you prefer a melted finish, return the platter under a hot broiler for 1–2 minutes—watch closely—until the mozzarella just softens and begins to bubble.

Optionally sprinkle 2 tbs grated Parmesan evenly over the warm mushrooms and cheese for an extra savory note.

Make herb-garlic mixture

In a small bowl combine 1 tsp fresh thyme leaves, 1 minced garlic clove, and 1 tbs finely chopped parsley. Stir to combine. If the garlic is strong, let the mixture sit 5 minutes to mellow.

Immediately after arranging the warm mushrooms and mozzarella, sprinkle the herb-garlic mixture evenly over the top so the aromatics warm and release their fragrance.

Finish with truffle oil

Drizzle 1 tsp high-quality white truffle oil over the plated dish in a thin, even stream. If you want more intensity, drizzle an additional 1/2 tsp black truffle oil. Truffle oil is potent—add sparingly and taste as you go.

Lightly grate 1/2 tsp lemon zest over the dish if using to add brightness. Finish with a small pinch of flaky sea salt if desired and a final scattering of chopped parsley for color.

Serve immediately while mushrooms are warm and mozzarella is soft. Provide crusty bread or crostini to enjoy with the savory truffle-scented mushrooms and melted cheese.