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  • Claire Renee

    White Truffle Grilled Cheese Serves 2 6 ounces baby bella mushrooms, cleaned and sliced 2 ounces oyster mushrooms, chopped into bite size pieces 1 Tbsp. butter 1 cup fresh coarsely shredded Fontina cheese 1/3 cup fresh coarsely shredded Parmesan cheese 2 Tbsp. chopped fresh Italian parsley 4 slices crusty whole grain bread 1 Tbsp. white truffle oil Sea salt 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.

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