TGR Shroom Melt

Ingredients for Truffled Mushroom Pâté:

  • 3 walnuts
  • 1/2 tbsp truffle oil (or olive oil)
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup mushrooms, sliced (mix of oyster, shiitake, button)
  • 1/2 tsp parsley, chopped
  • 1/2 tsp fresh rosemary, chopped
  • Salt & pepper, to taste
  • 1 tsp truffle paste

Ingredients for Sautéeing Mushrooms:

  • 1 tbsp butter
  • 1/3 cup button mushrooms
  • 1 tsp thyme
  • 1 tsp minced garlic clove
  • Salt & pepper, to taste
  • 1 tsp chilli flakes
  • 1/4 cup white wine
  • 1 tsp fresh cream
  • 1 slice of sourdough bread, slightly toasted
  • 1 tsp truffle oil
  • 1/3 cup grated Zarai cheese
  • 1 egg
  • 1 tsp chives

Instructions:

  • To make the pâté: Toast the walnuts in a large skillet over medium heat. As soon as they start browning on the edges, remove from heat and directly into your food processor.
  • Add olive oil, onions and garlic to the same pan. Sauté until the onions soften and turn translucent for about 3-4 minutes.
  • Add in the mushrooms, parsley, rosemary, salt & pepper; sauté until the mushrooms have cooked and reduced in size, another 5-7 minutes. Note: If the mushrooms are sticking to the pan, add a splash of water.
  • Add this mushroom mix to the food processor along with the walnuts. Pulse until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation.
  • Stir in some truffle paste, and press into a container using a spatula to smooth it. Let it chill in the fridge for at least 1 hour.
  • To make the shroom mix: Heat a medium sized skillet over high heat and melt butter. When the butter begins to sizzle, add mushrooms and keep tossing, until lightly browned, for 5-6 minutes.
  • Add thyme and garlic, and stir to coat. Season well with salt, pepper & chilli flakes and continue to sauté for a minute more, then add a splash of wine. Add fresh cream and let the mixture simmer for 2 minutes. Set aside.
  • Toast bread until golden. Drizzle some truffle oil on your toasted bread. Spoon the mushroom shrooms and juices on top.
  • To assemble: Grate Zarai cheese over the mushrooms. Pop it in the oven till the cheese melts for 5-7 minutes.
  • In the meantime – fry your egg just the way you like it.
  • Then, remove your toast from the oven. Spoon the chilled pâté on top, and then top it off with your fried egg. Garnish with chives, salt & pepper and enjoy your Grammar Room Shroom Melt at home!