Truffleist Creamy Mushroom Soup & Truffle Honey Grilled Cheese

By Chef Tony Nassif

Quick Mushroom Stock 

• 1 cup mushroom stem 
• 2oz parmesan rind if available 
• 2 cloves of garlic 
• 1/4 onion cut into chunks 
• Stems of parsley from garnish  
• Makes 1.25 cups  
• Cut all ingredients into large chunks and simmer on medium low heat for 25 minutes. Strain and reserve liquid.  

Soup 

• 1lbs baby Bella mushroom 
• 1 french shallot 
• 1Tbs butter 
• 1Tbs Rosemary 
• 1.25 cups heavy cream 
• 1.25 cups mushroom parmesan stock 
• 1tsp Truffleist Truffle Oil 
• 2 tsp salt
• 1 tsp black pepper 
• 2Tbs chopped parsley 

Slice mushrooms and shallot. Saute in butter with the rosemary until lightly colored. Add stock and cream. Season with salt and pepper. Lightly simmer for 20 minutes. Blend with hand blender or food processor. Strain and garnish with chopped parsley, grated Parmesan and truffle oil 

Grilled Cheese 

• 4oz raclette
• 4oz goat cheese 
• 4oz manchego 
• 4oz Truffleist Truffle Sauce
• Grated Parmesan 
• Butter 
• Sour dough cut 1 1/4 inch thick
• Truffleist Truffle Honey

Cube cheese and pulse in a food processor, mix truffle paste in by hand add a generous amount to your bread. Spread room temp butter on the outside of the bread and cost in parmesan cheese.  

Toast in a non stock pan until golden brown. Flip it and finish in the oven at 400f for another 5 minutes. Brush with truffle honey before serving and enjoy