Today, it's truffle and mushrooms served with arugula salad using the same ingredients but done in 2 ways
Asiago fresco cheese
Beech Mushroom (also called Bunashimeji) (1 package)
1/2 a piece of minced garlic clove
2 wheat English muffins
Fleur de Sel
Freshly ground black pepper for seasoning
|Essential ingredients to have to make this dish|
|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.
2ND WAY TO SERVE USING THE INGREDIENTS:
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.