INGREDIENTS
2 tbsp butter
150g cremini (Swiss brown) mushrooms- thinly sliced
1 garlic clove- thinly sliced
1 tsp dried porcini mushrooms- soaked in 2 tsp warm water
1 tbsp chopped parsley
3 tbsp grated provolone cheese
2 thick slices of sourdough bread
3-5g shaved black truffle
METHOD
Heat the @cuisinart_au Griddler & Deep Pan to 180*C. Add 1 tbsp of butter. Once melted, add the sliced mushrooms, spacing them apart on the grill plate. Leave untouched for 4 minutes to allow them to brown, then stir. Add in the sliced garlic, and cook for a further 3 minutes. Season with salt & pepper, then add the soaked porcini mushrooms. Cook for a minute, then mix in the chopped parsley and transfer the mushrooms to a small bowl. Wipe down the plate with a paper towel.
Melt the remaining butter, then brush each sourdough slice on one side. Flip the slices and spoon on the grilled mushrooms before topping with grated cheese and the other slice of sourdough. Place the toastie on the grill and gently close. Cook for 8 minutes, or until the cheese has completely melted and the bread is golden and crisp.
Slice the toastie in half, then finish off with a shaving of black truffle. Serve immediately.