So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!
- Crackers, preferably Potter's White Crackers
- Cremini mushrooms (2 cups)
- 1 clove garlic
- 1 shallot
- herbed goat cheese (or plain, really will do)
- Frisee, or other lettuce
- Butter - plenty
- White truffle salt
- Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
- Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
- Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
- Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
- Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).
Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.
For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.