Mushrooms and Truffles Oh My!

Mushrooms and truffles shine in these White Bear Lake-area dishes.
Take a walk on the wild side with this wild mushroom flatbread from Tria Restaurant.

We know there are people in the world who don’t like mushrooms. Well, this restaurant feature is not for those people. Here, we love all things truffle and mushroom. It’s a magic ingredient that sometimes tricks you into thinking you’re eating meat, other times pairs perfectly with a juicy steak and always adds a level of richness. So here are some dishes from area restaurants for when that craving hits, and your favorite fungus is the only thing to save you.

Wild Mushroom Flatbread

Tria Restaurant
When you go to Tria you know you’re in for a treat, but the wild mushroom flatbread will still surprise you. The crispy round is topped with a variety of mushrooms, Boursin cheese, garlic and chive oil, and lastly, some sprouts for a fresh touch and a pop of color. It’s surprisingly light, and is the perfect thing to share before dinner—or simply eat by yourself. Paired with a glass of red wine, this is the perfect place to warm up as temperatures drop. $13.95

Truffle Sacchetti

Sacchetti translates to “beggar’s purses,” and you will certainly be beggin’ for more of this pasta dish at ROMA. The sachets are filled with black truffle and ricotta cheese, and served in a heavenly sauce of rich fontina cream, wild mushrooms, and served with a side salad. It’s not for the faint of heart, but will send any truffle lover into pure bliss with its soul-warming and smile-inducing pillows of pasta. $18.


For the more adventurous, and the meat-lovers, Acqua’s carpaccio is a great way to start a meal. It also lets you taste the wonderful way truffle can make rich meat seem even richer. Their carpaccio is made with thin slices of seared raw beef tenderloin, drizzled with basil oil, and served with crostini and a beautiful topping of black truffle horseradish panna cotta and micro greens. Get a bit of everything for a perfect bite, and you’ll understand why truffle and beef are such good friends. It’s decadent and refreshing all at the same time, and will make you think twice about that vegetarian diet. $15.

Mushroom & Swiss Chicken

Washington Square Bar & Grill
This is the bread-and-butter of mushroom dishes. The go-to. The classic. This mouth-watering sandwich features a 6 oz. chicken breast on a bun, layered with sautéed mushrooms and melted Swiss cheese. Feel free to top it with lettuce, tomato and onion. It’s served with a choice of French fries, cottage cheese or coleslaw, but honestly you’ll be far too focused on the sandwich. It’s warm, it’s creamy, and it’s a classic for a reason. $11.25.

Breaded Mushroom/Cauliflower

Jethro’s Char-House & Pub
You can maybe trick yourself into thinking you’re eating a healthy appetizer here—because mushrooms and cauliflower are good for you! These, however, are breaded and fried, and served with a cheddar cheese sauce for dipping. If you’ve recently eaten one-too-many cheese curds, or simply are looking for a fun new appetizer to try, this is certainly the way to go. The meaty mushrooms are treated like stars, and the light cauliflower makes for a good contrast in this bar-snack newbie. $9.95.

Angus Medallions

Rudy’s Redeye Grill
Mushrooms, blue cheese, and steak. Each flavor is great on its own, but together it’s an all-out symphony for your taste buds. At Rudy’s, they coat 4-oz. Angus medallions with Cajun seasoning and then cook to order in a cast iron skillet. You can choose to top the medallions with either a mushroom bleu or béarnaise sauce, but you know which one we’ll tell you to choose. This entrée is served with vegetables and your choice of potato (mashed, au gratin, baked, French fries, sweet potato hash browns) or baked three-cheese penne. With all these flavors of deliciousness, it’s a royally good meal. $26/two medallions; $32/three medallions.

Roasted Portabella Sandwich

Ingredients Café
While steak and mushrooms are a great combo, some mushrooms can be treated like meat. This vegetarian sandwich starts with a nice, big portabella mushroom (portabellas are actually just fully developed cremini mushrooms; who knew?), and is topped with roasted red peppers, grilled zucchini, arugula, and St. Pete’s bleu cheese all on toasted house-made whole wheat bread. This brings the full mushroom flavor to center stage with an assist by the bleu cheese. Don’t call this sandwich a “meat alternative,” call it delicious. $9.95.