In a heavy saucepan, very slowly reduce cream at a low heat until it is about ¾ reduced and thickened. In the meantime, grate the fontina cheese on the large side of a box grater. When the cream is reduced, gradually begin to whisk the cheese into the cream. Continue whisking until all of the cheese is melted into the cream and dissolved. Whisk in the truffle oil and season with salt and pepper. Set aside in a warm place at room temperature.
Ingredients for the mushrooms
12 trumpet royale mushrooms
2 tablespoons olive oil
4 sprigs thyme
2 tablespoons butter
16 slices truffles
8 bunches mache lettuce
Preheat oven to 450 degrees. Peel the outer layer of the mushrooms and cut them in half lengthwise. Score the inner side of the mushroom with a knife in a crisscross pattern. Heat a large sauté pan to medium and add the olive oil. Place the mushrooms in the pan scored side down and slowly cook until they begin to turn golden brown. Put the butter in the pan with the thyme and season with salt and pepper. Transfer to the oven and cook until the mushrooms are tender.
Spoon the fonduta onto a plate. Place the mushrooms on top. Garnish with mache and slices of reserved truffle.
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