Yesterday, the northeast was hit with quite the blizzard and I couldn’t help but think thiscalled for some good old fashioned comfort food with a twist. Truffle oil grilled cheese anyone? After getting tangled in the world wide web of food and recipes, I noticed that Fontina cheese and mushrooms were quite the popular combination for this sandwich. So, I decided to stick with what works, but also add some fresh grated Parmesan, since I happened to have a wedge in the fridge. And to make this meal complete and balance out the richness of the cheese, I added a peppery arugula salad simply dressed in a lemon and extra virgin olive oil vinaigrette.
Creamy melted Fontina and Parmesan cheese + crunchy whole grain bread + woody mushroom flesh + white truffle essence = snowy day indulgent perfection. —KarmaCucina
White Truffle Grilled Cheese
Baby bella mushrooms, cleaned and sliced
oyster mushrooms, chopped into bite size pieces
Preheat panini press. Melt butter in skillet over medium high heat. Add mushrooms and saute until soft, about 5 minutes. Transfer mushrooms to a medium bowl and let cool slightly, about 2 minutes. Drain any accumulated juices from the bowl and discard.
Use your hands to toss mushrooms with parsley, Fontina, and Parmesan cheese. Mixture should bind together and form a paste-like consistency.
Brush one side of each slice of bread with truffle oil and sprinkle with sea salt. Top dry side of two of the slices of bread with the mushroom and cheese paste. Place dry side of remaining bread down upon this mixture. Press sandwiches on panini grill approximately 5 minutes or until golden brown and all the cheese has melted. Serve immediately.
Simple Arugula Salad
Combine all ingredients except arugula in a small bowl. Whisk until emulsified. Place arugula in a medium bowl and toss with desired amount of dressing.