White Truffle Toastie

Serves up to 2

Ingredients:

• 170g cremini mushrooms, sliced

• 60g oyster mushrooms, chopped into small pieces

• 1 tbsp butter

• 90g fresh coarsely shredded Gruyère cheese

• 30g fresh coarsely shredded Asiago cheese

• 2 tbsp chopped fresh parsley

• 4 slices crusty bread

• 1 tbsp White Truffoil

• Sea salt

• Fresh ground pepper

• Juice of 1/2 a lemon

• 75ml extra virgin olive oil

• 2 large handfuls of arugula

Instructions:

1. Preheat a good dollop of butter in a frying pan on medium-high heat until melted.

2. Add mushrooms and sauté until soft. Transfer to a bowl and leave to cool - draining any accumulated liquid from the bowl.

3. Using your hands, toss the mushrooms with parsley, Gruyère, and Asiago cheese until well combined.

4. Brush one side of each slice of bread with White Truffoil and sprinkle with sea salt.

5. Place two slices of bread, oil side down, onto the pan. Spread the mushroom and cheese mixture evenly over the slices. Top with the remaining bread slices, oil side up.

6. Press the sandwiches down on the pan for approx. 5 mins (until golden brown and the cheese has melted). Serve immediately.

7. Simple Arugula Salad: In a small bowl, combine lemon juice, extra virgin olive oil, sea salt, and ground pepper. Whisk until well emulsified.

8. Toss the arugula in a bowl with the desired amount of dressing.