Best Grilled Mushrooms With Truffle Oil And Shaved Parmesan Recipes

Parmesan Crusted Portobello Mushrooms with White Truffle Oil image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup grated Parmesan
2 tablespoons chopped fresh thyme
Salt and coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
Olive oil, for brushing
4 teaspoons white truffle oil
1 cup oyster mushrooms
Olive oil, for cooking

Steps:

Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
Place on top of portobellos and serve.

Truffled Wild Mushroom Spaghetti image

Provided by Black Radish

Categories Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb fresh spaghetti
sea salt
1 lb assorted fresh wild mushroom, cleaned and sliced
1 large shallot, finely minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon fresh thyme leave
1 tablespoon fresh sage leaf, minced
1 tablespoon fresh chives, minced
1 cup heavy whipping cream
sea salt
cracked black pepper
1/4 cup Italian parsley, chopped
shaved parmesan cheese (for garnish)
white truffle oil (for drizzling)

Steps:

Bring a large pot of water to the boil. Add salt until it tastes like the sea - (about 1-2 tbsp).
In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.

Nutrition Facts : Calories 714.2, Fat 30.4, SaturatedFat 16.4, Cholesterol 89.2, Sodium 38.4, Carbohydrate 91.7, Fiber 5, Sugar 5.4, Protein 19.9