Truffled baby portobello mushroom

Posted by petra08 on July 5, 2015 · 26 Comments 

A while back I was talking to one of my friends about truffle. I said I place truffle butter under the skin of my Christmas turkey and he asked if I served it with mushrooms to bridge the flavours. There was not a mushroom in sight at my Christmas dinner but I kept thinking about mushrooms and truffle, a natural combination.

That said I hadn’t done anything about this until this week when I finally got inspired and decided to actually try this combination. My neighbours went on holiday to Tuscany, Italy. Lucky for me they are lovely and brought me back some truffle, In the shape of truffle pate.

 

 

It is more like chopped truffle and the taste is the same. I looked at the jar and decided that it was time to create a dish that married mushrooms and truffle.

There isn’t a vast amount of different mushrooms available in the shops here so I settled for baby portobello mushrooms because they are small enough to be a bite and they have a nice texture.

 

 

Truffle baby portobello mushrooms

preparation time 10 minutes

cooking time 20-30 minutes 

oven 170Cor 340F

serves 2 as a starter 

Ingredients

• 6 baby portobello mushrooms, 3/person
• 1 tsp truffle pate
• 6 slices of fresh mozzarella
• 6 slices of crispy pancetta
• steamed asparagus

I peeled them and removed the stem and the gills before brushing them with the truffle pate.

 

 

 

Place a slice of mozzarella in each mushroom and bake in the oven until the cheese has melted.

 

 

Pan fry the pancetta, as I was going to serve this to friends I decided to make pancetta rings. I wrapped the pancetta around a ring, fastened it with a toothpick and pan fried it crispy around.

 

 

When it cooled I gently got the bacon ring off.

 

 

Once the mushrooms are cooked plate them up with the pancetta, it tastes just as good if you just fry the strips crispy of course and garnish with the asparagus.

 

 

I didn’t use a lot of truffle but the hint added a nice extra background flavour. The bacon rings went down a storm and I think, as this was a special occasion, worth the effort.

 

I liked these so much I am bringing a big batch to Angie’s foodie party, Fiesta Friday, the best place to meet fellow foodies and just have a blast! This time her two co hosts are Josette, The Brook Cook who has brought us absolutely irresistible looking fourth of July’s more bars with marshmallow meringue. The second co host is the lovely Julie, Hostess at Heart who brought amazing looking popcorn, I would love to have a big batch and a good movie and just tuck in, I know I would finish them in no time!

 

 

 

 

 

 

Filed under Allotment/Veg, Amuse bouche, Asparagus, Cheese, Meat, Mozzarella, Mushroom, Snack, Starter · Tagged with pancetta, portobello mushrooms, truffle