Season both sides of the cheese with salt and pepper. Season the flour, egg wash
and bread crumbs
separately with salt and pepper. Dredge
each slice of cheese
in the flour, tapping off any excess, then dip each slice in the egg wash, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely. Set aside.
Wild Mushroom Ragu:
Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam
, add the diced onions
and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme
, oregano, chopped tomatoes, tomato paste
to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil and parsley to the pan.
In another large saute pan, over medium heat, heat the remaining 2 tablespoons of oil. Pan-fry
the cheese until the crust
is golden, about 2 minutes on each side. Remove and drain
on paper towels.
To serve, spoon the mushroom ragu onto 4 serving plates. Arrange 2 pieces of the fried cheese on top of the mushroom ragu
with shaved truffles and a drizzle
of truffle oil.