One thing I dearly miss about living in Italy is the ability to buy several varieties of fresh truffles and mushrooms throughout the year. At home in California, I sometimes have to resort to imported White Truffle Butter, available at gourmet grocers. It is an excellent alternative to the real deal when you just have to have something truffle. I love to pair anything truffle with a big, bold glass of Sangiovese. Try Poggio Grande’s Piano, exclusively available in the US through Yours Truly Wine.
See ingredients, directions and pairings.
3 cups Mixed Mushrooms, washed, dried, and sliced
1 Shallot, minced
6 tablespoons, Imported White Truffle Butter, I like Urbani
1/4 cup Imported Ricotta Cheese or Kite Hill Vegan Ricotta Cheese
1/2 cup Pecorino or Violife Plant-Based Parmesan Cheese, grated
Splash of White Wine
Pinch of Sea Salt and Black Pepper
12 Lasagna Sheets, boiled as directed