Maitake Mushroom Grilled Cheese with Truffle-Tomato Bisque

Ingredients

• 1 medium onion, diced small
• 3 carrots, diced small
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 15 pz. cans San Marzano tomatoes
• 1 cup chicken stock
• ½ cup heavy cream
• 3 tbsp black truffle oil
• Grated Piave Vecchio (can substitute with parmesan)
• 1 lb Comte cheese, sliced thin
• 4 oz extra aged gouda, grated
• 1 lb Maitake mushrooms (can substitute with sliced porcini
• ¼ cup veal demi-glace
• 4 tsp aioli
• Sliced scallions
• 1 loaf rustic bread, sliced
• ¼ lb Irish butter

Directions

• In a medium saucepan, sweat the onions, carrots and garlic until translucent; add tomato paste and cook for 2 minutes.
• Add San Marzano tomatoes, chicken stock and cream; simmer for 30 minutes.
• Add truffle oil, salt and pepper to taste.
• Blend in two batches and push through a fine mesh strainer.
• Toss the Maitake mushrooms in a dash of olive oil, salt and pepper.
• Roast in a 400 degree oven for 15 minutes set aside.
• Lay out four slices rustic bread; spread aioli, lay several pieces Comte.
• Cover with mushrooms, drizzle demi-glace, finish with Gouda and scallion.
• Spread a light amount of aioli on the top pieces of bread.
• Griddle with Irish butter until golden brown and cheeses are melted.
• Finish the soup with a drizzle of truffle oil and a sprinkle of Piave Vecchio.

Pairs With: Esprit de Tablas/Beaucastel, Cotes de Tablas, Patelin de Tablas