Wild Mushroom Crostone with White Truffles

Wild Mushroom Crostone with White Truffles
Andrew Carmellini, chef at Locanda Verde

Serves 4

1/4 cup extra virgin olive oil
1 pound mixed wild mushrooms, cleaned and cut into quarters
2 Tb. shallots, diced
1/3 cup white vermouth or white wine
1/2 cup low sodium chicken broth
1/4 cup heavy cream
splash  sherry or red wine vinegar
salt and pepper to taste         

4 pieces sliced country bread
1 Tb olive oil
salt and pepper to taste

1 bunch Italian greens (frisse or radicchio)
1/3 extra virgin olive oil
2 Tb sherry or red wine vinegar
1 Tb parmigiano-reggiano
salt and pepper to taste
drizzle truffle oil (optional)

4 ea whole eggs
2 Tb extra virgin olive oil
2 oz. Shaved White Truffle, available at Primizie Fine Foods

Heat a large sauté pan over high heat and add mushrooms and a little oil. Sauté for 2 minutes, stirring occasionally until the mushrooms caramelize slightly and soften. Add the shallots and cook 1 minute more.

Deglaze the pan with the vermouth and reduce until evaporated. Add the cream and simmer until reduce by half. Season with salt, pepper and the vinegar. Reserve.

Season the bread with the olive oil, salt and pepper. Toast in a toaster oven until golden brown.

Heat a small pan with the 1/4 tablespoon of olive oil over medium heat. Crack an egg into the pan and cook 1-2 minutes until the white is cooked but the yolk is still runny. Season with salt and pepper.

While the eggs are cooking, season the salad with oil, vinegar, salt and pepper and the cheese.

Place a piece of the bread on a plate and spoon the mushroom ragu over the top. Place an egg on top of each on and place a little salad on the plate. Shave white truffles over top and serve immediately.

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