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Maitake Mushroom Grilled Cheese with Truffle-Tomato Bisque

Chef Jeffery Scott prepared this recipe to be paired with Tablas Creek red wines.

Image of Maitake Mushroom Grilled Cheese with Truffle-Tomato Bisque


  • 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


  • 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