2 whole black diamond truffles OR 2 canned black truffles OR 3 oz black truffle paste OR simply use truffle salt (and increase the wild mushrooms to 15 ounces)
1 tsp freshly ground pepper
1 lbs mascarpone cheese
12 oz Emmenthal cheese, grated
4 oz fresh Parmesan cheese, grated
2 large onions, chopped
3 tbs + 4 tbs of unsalted butter
This dish is what first introduced me to my obession: truffles. My mom made this a few years back as part of Thanksgiving appetizers…since then she’s made it every year and it’s what I look forward to the most. It’s best made on special occasions as it has a nice presentation and is rich in flavor (and fat!). It’s taken from the book, A Thousand Days in Venice.
1In a medium saute pan, melt 3 tbs of butter. Add the onions and mushrooms and saute until soft and some liquid has evaporated. Add truffles (or paste or salt). Remove from heat.
2In a large bowl, combine all cheese (mascarpone, Emmenthal, and Parmesan), eggs, nutmeg, and salt and pepper. Add the mushroom and onions.
3Wipe out saute pan and melt the remaining 4 tbs of butter. Add the bread crumbs and saute until brown and crips.
4Place the pumpkin on a large baking dish. Add 1/3 of the cheese and mushroom mixture. Add 1/2 of the bread. Add another 1/3 of the cheese and mushroom mixture. Add the remaining 1/2 of the bread, and then the remaining 1/3 of the cheese and mushrooms. Secure on the top of the pumpkin.
5In a preheated 375 degree oven, roast the pumpkin for 1 1/2 hours, until the pumpkin is tender and the mixture is bubbly.
6To serve, scoop out the cheese, mushrooms, and bread mixture with some of the pumpkin.
Member recipes are not tested by the CHOW food team.