I always prefer to use original organic ingredients. In this case truffles, black or white, can cost you an arm and a leg and they are seasonal, so I have used truffle oil instead for your convenience. I love the taste of truffles and have walked many a mile in Italy in the rain just to eat a plate of truffle risotto.
SERVES 6
6 giant black mushrooms, wiped and stems removed
6 slices emmental cheese
6 Portuguese rolls, cut in half
6 Tbsp vegan mayo (See page XX)
Truffle oil in a spray bottle
1 cup rocket leaves
FOR THE MARINADE
½ cup extra virgin olive oil
2 Tbsp soy sauce
1 tsp smoked paprika
1. For the marinade, mix together the extra virgin olive, soy sauce and the smoked paprika in a mixing bowl.
2. Add the mushrooms and make sure that each mushroom is coated with marinade. Cover with cling film and refrigerate for at least 1 hour.
3. Make sure the coals are medium-hot and the braai grid is sprayed with non-stick spray to prevent the mushrooms from sticking.
4. Place the rolls on the grid for a couple of seconds to heat up and create a crunchy texture.
5. Once toasted, remove the rolls and place on a serving tray, spread with vegan mayo, add the mushrooms, spray with truffle oil (not too much as it is quite pungent), and then garnish with peppery rocket. Cover with the top half of the roll and serve.
