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Place a thick-based pot on a high heat. Add the butter and the mushrooms, getting lots of colour and caramelisation on the mushrooms.
When suitably cooked and most liquid evaporated remove them from the pot.
In the same pot add the onions, thyme and garlic and sweat until translucent.
Add the mushrooms back into the pot and cook for a further 2 minutes allowing the flavours to marry.
Next, add the cream and reduce until the mix becomes thick, rich and scoopable.
Fold through the truffle paste, season and cool.
Get two slices of fresh white bread and top with a generous amount of the mushroom mix.
Season heavily with salt and pepper.
Finish with Gruyere and Scormoza.
Then lay over the remaining bread slices and sandwich together.
Butter the outside of both slices of bread.
Toast until golden and crunchy.