Monday, March 21, 2011


The advantage of knowing how to make your own gourmet lunch is being able to stay indoors when the weather is a whiteout.  It's also good to have a refrigerator stocked up with condiments that you can handily use when needed.

Today, it's truffle and mushrooms served with arugula salad using the same ingredients but done in 2 ways

Ingredients needed:

Truffle pate
Asiago fresco cheese
Beech Mushroom (also called Bunashimeji) (1 package)
1/2 a piece of minced garlic clove
Olive oil
2 wheat English muffins
Fleur de Sel
Freshly ground black pepper for seasoning

Essential ingredients to have to make this dish

The Beech mushrooms on the right which is also known as Bunashimeji is grown organically in California.  (1) With about 2TB of olive oil, saute the minced garlic then add the mushrooms till translucent and limp.

(2) Meantime, slice 6 slices of fresh asiago cheese.  Toast 1 pair of English muffins
(3) After toasting the muffins, place the sliced cheese to bake at 350 degrees F. till cheese is melted about 5 minutes.
Prepare the baby arugula salad by combining it with slices of fennel stalks and seasoned with premium balsamic vinegar, Tuscan olive oil and Fleur de sel and freshly cracked black pepper.

SERVES TWO Version 1:  Pile the salad on one side of the plate and top with the sauteed mushrooms.
Spread a tablespoon of the truffle pate on top of the melted cheese on muffin.


Beat an egg for each person:

Add 1 TB of water for 1 egg (Extra large)
When egg starts to bubble, add the sauteed mushrooms to make the omellette

SERVES 2 Version 2: This time, the melted cheese muffin is served on the side and the omelette becomes the main course and the salad served without the sauteed mushroom.

1 comment:

br23luc27 said...

very charming presentation!