Fontina, Mushrooms, and Truffle Sandwich
In a small saucepan, heat the chicken stock to a boil. Turn off heat. Add the dried Porcini and let sit for 4 -5 minutes until softened. Drain, reserving liquid, and set aside. Roughly chop the porcini and set aside.
In a large deep saute pan, heat the olive oil. Add the sliced raw mushrooms and the softened porcini mushrooms and saute over medium high heat for 4 - 7 minutes. Add the garlic and parsley. Stir well and cook for 1 -2 minutes more.
Add reserved stock. Stir well and cook until stock becomes a glaze over the mushrooms, and the pan is dry, approximately 3 -5 minutes.
In the bowl of a food process add the mushroom mixture, the cream cheese, Worcestershire Sauce, Truffle Oil and 1 Tablespoon of the Brandy. Process for about 30 seconds. Scrape down the side of the bowl. Process again until completely blended.
Transfer to a bowl and refrigerate until chilled and set.
Toast the bread.
Before you make the following Fontina cream mixture, make sure everything else is ready for the sandwich assembly (bread is toasted, mushroom pate is chilled, parsley leaves washed and dried, truffles sliced)
Make the Fontina cream mixture.
In the top of a double boiler, over simmering water, warm the cream (do not boil). Add the shredded Fontina cheese and brandy. Stir until cheese is melted and well combined, for 1 - 2 minutes. Turn off the heat, but leave the melted cheese mixture sitting in the top of the double boiler over the hot water.
Assemble the sandwich.
Spread 1 -2 Tablespoons of the Mushroom spread on one side of the toasted bread. Place ¼ of the reserved sautéed mushroom mixture on top of the mushroom spread. Place 6 - 8 whole parsley leaves over the mushrooms and a few pieces of the shaved black truffles. Spread 1 -2 Tablespoons of the Fontina cream on the other slice of the bread and cover the sandwich.
CHEF”S TIPS: This is an elegant sandwich. ...
The mushroom pate can be used as a spread for crostini or canape with parsley sprinkled on top or a sliced truffle etc.