Bistro Sandwich with Chanterelle Mushrooms and Truffle Oil
David Allen Scott’s recipe of the day is inspired by a newspaper clipping sent to him by his friend Sue in Manchester, Massachusetts – on the North Shore of Boston. Inspiration being bistro sandwiches served in little bread boxes with eggs, cheese and roasted asparagus. Kind of a glorified “birdie-in-the-nest”or “hole-in-one.” David’s taste buds and creative mind took this idea and created a Franco-Italian version that you see here. (Franco for the bread and chanterelle mushrooms, Italian for the cheese and truffle oil.) For the full Cocoa and Lavender post follow this delicious link. The recipe is below.