Fontinella Egg Wrap

Fontinella Egg Wrap

From: Chef Ouita Michael, Holly Hill Inn, Frankfort, KY. Yield: 12 servings.

Fontina Cream:

1 cup prepared white sauce

¾ cup Fontina cheese, shredded

1 tsp. white truffle oil (or garlic oil)

to taste, salt and pepper

to taste, fresh grated nutmeg

3 portabella mushroom caps

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