Roasted Mushroom Soup with Truffled Pecorino Grilled Cheese

Roasted Mushroom Soup

Ingredients:

• 1-gallon Chicken or Vegetable Stock

• 1 Packet Vantia Porcini Mushrooms

• 3 pounds sliced mixed mushrooms (cremini, shiitake, & porcini)

• 2 large onions, large dice

• 4 cloves garlic, smashed

• 4 tbsp. Vantia Extra Virgin Olive Oil

• 2 tsp. thyme

• 1 tsp. Dried Rosemary

• 1/2 cup dry white wine

• 1/2 cup all-purpose flour

• 4 bay leaves

• 1 cup heavy cream

• Salt & fresh cracked pepper to taste

Steps:

1. Bring 1 Gallon of vegetable or chicken stock to a simmer. Once at a simmer, lower heat to the lowest setting. Open your packet of Vantia Dried Porcini Mushrooms and add them to your stock. Let the mushrooms steep in the liquid for 30 minutes. Remove them with a slotted spoon, and set aside. Strain your broth through a cheese cloth to catch any gritty bits from the mushrooms. Your broth is ready to use.

2. Preheat the oven to 400°F (200°C).

3. In a large mixing bowl, toss the mushrooms, rehydrated Vantia Dried Porcini Mushrooms, onions, garlic, olive oil, rosemary, thyme, salt, and black pepper.

4. Spread the mushroom mixture evenly on baking sheets and roast in the oven for about 30 minutes, tossing midway, or until the mushrooms are golden brown.

5. Transfer the mushroom mixture to a large pot, sauté over medium heat for 15 minutes. Add the wine to deglaze the pot, scraping up any flavorful bits from the bottom.

6. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2-3 minutes.

7. Gradually pour in the broth, stirring constantly to avoid lumps. Add the bay leaves. Bring the soup to a simmer, and cook for 20 minutes.

8. Let the soup simmer for 20-30 minutes to allow the flavors to meld. Add heavy cream. Taste for seasoning.

Grilled Cheese Sandwich

Ingredients

• 3.5 OZ. Grated Cheese of your choice, such as a blend of Truffle Pecorino and Young Asiago or Danish Fontina

• Whole Grain mustard

• 2 slices country-style bread

• Mayonnaise

• Butter

The Grilled Cheese:

1. Melt oil a pat of butter in a pan or griddle on medium heat.

2. Scrape a thin layer of mayo on one side of a piece of bread. The mayonnaise allows for a beautiful browning and crunch.

3. Place bread, mayo-side down, into the pan. Add your grated cheese, about 1 cup total, depending on the size of your bread.

4. Prepare second slice of bread: scrape a thin layer of mayo on one side, and spread the whole grain mustard on the other side. Place on top of cheese, mayo side up.

5. Slowly brown your sandwich, over a medium-low heat. This will allow the cheese to melt evenly. Once the bottom bread is golden brown (about 3 minutes), carefully flip over, and cook until other side is also golden brown.

6. Serve!