The truffle has such a particular and strong taste that once you taste it you remember it forever. An incredible ingredient for recipes full of flavor.
A surprisingly easy appetizer that tastes amazing and looks elegant! Perfect for holiday gatherings. Vegan and Gluten-free adaptable!
Chambon & Marrel's truffle takes wild mushrooms to the next level in this easy yet elegant recipe. Serve it as a hearty side dish alongside grilled or roasted meats, or top the mushrooms with a fried or poached egg to turn it into a main course—perfect served alongside a frisee salad and glass of wine for a rustic French bistro meal.
Slice the onion and mushrooms. Preheat the oven to 200C. Put the mushrooms into a bowl, drizzle 1tbs olive oil and rub it generally, careful not to break them. Spread the mushrooms in a single layer on a baking tray. Bake for 5, 7 minutes.
Heat the rest of the oil in a heavy bottom pan. Sauté the onions until soft and translucent. Add balsamic vinegar, season it with salt and pepper and sauté on a very low heat until the onions are caramelized. Careful not to fry it or brown it. You should have a couple of tablespoons of finished product.
Add truffle oil to the cashew cream and add seasoning if needed.
Toast the bread and spread it with cashew cream, divide the caramelized onions between the two toasts. Pile baked mushrooms over the onions, season it with sea salt if needed, serve it warm with some greens on the side.
