makes 1 sandwich
Ingredients:
2 tablespoons salted butter, divided
2 teaspoons White Truffle Oil, divided
1 each portobello mushroom, trimmed, gills removed, and sliced
1 cup baby arugula
2 slices farmhouse style bread or sourdough
1/2 cup grated fontina cheese
Instructions:
Heat 1 tablespoon of butter and 1 teaspoon of truffle oil in a large skillet over medium-high heat. Once the butter has melted add the mushrooms and arugula and sauté until the mushrooms are tender and arugula has wilted, about 2-3 minutes. Remove veggies from the skillet and set aside. Wipe out the skillet with paper towels and return to medium-high heat. Add remaining butter (1 tablespoon) and truffle oil (1 teaspoon) to the skillet. Once the butter has melted, add one of the bread slices. Top the bread slice with cheese and the mushroom-arugula sauté, then cap with the remaining bread. Toast until the cheese has melted and the bread is golden brown, about 1-2 minutes per side.