T. melanosporum is a rare subterranean
mushroom growing on roots of trees in a
relationship referred to as mycorrhizal
symbiosis.
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How to Use Cultured Truffle Powder |
To release the delicious flavor and aroma of cultured truffles, two elements must always be present:
Truffle Oil Use the truffle oil as a delectable, versatile substitute for plain vegetable oil or olive oil in salads, vinaigrettes, sauces, and most recipes, which call for oil. Filet Mignon with Truffle Sauce (au jus) 4 oz filet mignon, ¼" thick 4 T heavy cream ½ t butter ¼ t truffle powder S/P to taste Sauté filet quickly in butter. Remove the filet and add the cream and truffle powder to skillet. Cook until thickened, stirring frequently. Add filet, turn quickly, top with the truffle sauce and serve. Mango, Sweet Potato Curry Soup 1 mango, peeled and cut into chunks Place all above ingredients in a pot and simmer for 10 minutes. Transfer soup into blender and blend until smooth. If the soup is too thick add coconut milk to preferred thickness. 1 T butter Melt butter on low heat in a frying pan. Add the truffle powder and mix with a spatula. Add the bananas and the sugar. After a minute or two, turn the bananas over. Squeeze lemon over bananas. Test with a fork for softness. When soft, serve immediately. Ginger Honey Carrots and Truffles Truffled Ice Cream Truffled Cream of Mushroom Soup Chicken Liver Paté Truffled Peanut Butter Red Wine and Truffle Salad Dressing Thai Sauce Truffle Butter Truffle au jus 1 onion, chopped 2 stalks of celery 2 carrots 1 head of garlic leek bay leaves thyme parsley peppercorns lamb bones, previously browned 2-3 quarts of water cultured truffle powder to taste (use of 1% of total volume is a good measure) S/P to taste (pepper, freshly ground) Place onion, celery, carrots, garlic and leak with herbs and bone in a pot. Add water and boil slowly, skimming if necessary. Reduce until ¼ in volume. Strain. Add a small amount of truffle stock and reduce until desired taste. Season with salt and pepper. Serve with warm lamb loin. Truffled Cream Sauce ½ C heavy cream 1 T shallots, finely chopped ½ t cultured truffle powder Madeira ½ garlic, finely chopped S/P to taste (pepper, freshly ground) Sauté the shallots and garlic in butter and a little oil. Deglaze with small amount of Madeira. Add the heavy cream and truffle powder. Reduce the heat and keep cooking for 5 minutes, to thicken the sauce. (You can dissolve cornstarch in water then add to the sauce to thicken it). Truffle Filling for Cocktail Crescents 3 C chopped white button mushrooms 2 stalks celery, chopped 1-2 T butter S/P ½ t truffle powder ½ C light cream 1 T cornstarch (in enough water to dissolve it) Sauté the celery and mushrooms in butter (and a little oil) over medium heat until wilted and reduced. Add salt and pepper (freshly ground) to taste. Add the truffle powder and let the juices simmer and reduce by approximately ½. Add cream and reduce the juices again. Thicken with cornstarch until filling is paste-like. Cool. Use in pastry filling. Truffled Mushroom Cups 6 oz sliced button mushrooms 5 green onions, chop white of onion and 1/2 inch of green 1 cup raw baby spinach, chopped 1 T cilantro, chopped 1 clove pressed garlic 1 T olive oil 1 T light sour cream 1 T nonfat plain yogurt 1/2 t lemon juice 1/4 t salt or salt to taste 1/4 t truffle powder 4 slices of light texture bread Heat olive oil and sauté garlic, onion, truffle powder and mushrooms. Salt and cook till light brown. Add spinach and cilantro and cook till tender. Remove from heat and add sour cream, yogurt and lemon juice. Cover to keep warm. Trim crusts of bread and flatten slight with a rolling pin so bread holds together when molded. Shape each piece into a muffin cup and bake at 350 until lightly browned. Fill cups with mushroom mixture and serve. Truffled Scrambled Eggs Truffled Barbecue Sauce
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