Elite life
Tuber Recipes
║ Mushroom Recipes ║
Ingredients:
5 thin slices firm, white sandwich bread
2 tablespoons unsalted butter, melted
7 ounces pate with truffles
2 to 3 tablespoons crème fraiche or sour cream
Black truffle shavings
Cooking Instructions:
Preheat oven to 350 degrees F. Brush bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with round cookie cutter; arrange, buttered sides up, on a large baking sheet. Bake in middle of oven approximately 7 to 10 minutes or until pale golden. Remove from oven and cool completely. Note: Toasts may be made 1 day ahead and kept in an airtight container at room temperature. To prepare, place thin slices of pate on each toast round. Top with crème fraiche or sour cream and truffle shavings. Note: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles. Cover with plastic wrap until ready to serve, but don't let sit too long as bread toasts will become soft. Makes 20 canapes.
Ingredients:
3 tablespoons olive oil
1 pound chicken wings
4 shallots, sliced
1 cup dry white wine
4 cups canned low-salt chicken broth
1 6- to 7-pound roasting chicken
8 fresh thyme sprigs
6 garlic cloves
12 slices black truffle or 2 teaspoons black truffle sauce
2 teaspoons white truffle oil
1 1/2 pounds Yukon Gold potatoes, peeled
1 pound shiitake mushrooms, stemmed
3 thick bacon slices, cut into 1/2-inch pieces
1 cup frozen peas, thawed
2 tablespoons (1/4 stick) butter
Cooking Instructions:
Chicken with Truffles, Wild Mushrooms and Potatoes Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill). Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan. Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through. Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.
Servings: 3-4
Ingredients:
2 large portabello mushrooms
Extra-virgin olive oil
1 large clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste
Bunch of flat leaf parsley, coarsely chopped
Cooking Instructions:
Using a brush and a damp sponge, clean the mushrooms. Remove the stem and save for another use. Slice the mushrooms lengthwise. In a large frying pan over medium heat, warm olive oil and slightly cook the garlic. Add sliced mushrooms and season with salt and pepper. Cook until tender, approximately 20 minutes, stirring occasionally. Add parsley towards the end of the cooking time and stir in. Remove from heat and serve warm.
Servings: 4
Ingredients:
1 (16-ounce) package uncooked linguine pasta
1/2 cup plus 2 tablespoons truffle oil, divided
1/2 pound freshly grated Parmesan cheese, divided
1 tablespoon coarse salt or sea salt (fleur de sel)
1 tablespoon freshly ground pepper or to taste
1/4 cup chopped fresh chives
Black truffles, shaved
Cooking Instructions:
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. Toss pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives. To serve, place pasta in individual pasta bowls or plates. Drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese. Garnish with as many shaved black truffles that you can afford. Serve immediately.
Servings: 6-8
Ingredients:
8 medium (4 pounds) sweet potatoes
1/4 cup butter, melted
1 small black truffle, chopped, optional
2 to 3 teaspoons black or white truffle oil
2 tablespoons light corn syrup
1/2 teaspoon salt
1/4 cup bourbon whiskey
Cooking Instructions:
Heat oven to 350 degrees F. Bake the sweet potatoes for approximately 60 to 90 minutes or until tender; remove from oven. Peel and mash the sweet potatoes with a potato masher or ricer (do not use your electric mixer) until they're smooth and free of chunks. Add melted butter, optional chopped truffle, corn syrup, salt, and bourbon. Mix thoroughly to blend. Pour into a baking dish and bake for approximately 30 minutes or until warmed through.
Ingredients:
1/2 pound haricots verts (French thin green beans) or regular green beans
1/2 pound fresh chanterelle mushrooms
1 1/2 tablespoons olive oil
1 teaspoon minced garlic
1/3 ounce fresh black truffle (about 9 grams)
3 shallots
Sea salt
Six 5-ounce skinless halibut fillets
1/4 cup fresh lemon juice
1 tablespoon fresh thyme leaves
1 tablespoon packed fresh tarragon leaves
1 1/4 cups fish stock
1 cup vin jaune or dry Sherry
Parchment paper
Cooking Instructions:
Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots. In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets. Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste. Serve fish and vegetables over gratin and top with sauce.
Ingredients:
300 g (11 oz) of rice
Crumbs of white truffle
1 jar of white truffle sauce
Extra virgin olive oil
A sprig of parsley
Cooking Instructions:
Boil the rice in boiling salted water. Drain and add 3 spoonfuls of organic extra virgin olive oil and 2 spoonfuls of the truffle crumbs. Mix everything thoroughly and pour into a suitable ring shaped mould in the shape of a round doughnut. Reverse the mould onto a serving dish and pour the Tartuffe bianchetto sauce, already preheated over the rice. Chop the parsley finely, sprinkle over the rice and serve.
Servings: 8-10
Ingredients:
1 egg
2 egg yolks
1/8 teaspoon salt
1 cup cream, heated until very hot
1 teaspoon white truffle oil
1 cup good-quality beef stock
1 to 2 tablespoons cabernet wine
Black truffle shavings
Cooking Instructions:
Preheat oven to 325 degrees F. Adjust oven rack to center position. Lightly butter eight small (1/4 cup) custard cups or ramekins and set them into a large baking dish. In a large bowl, beat egg and egg yolks slightly; add salt and white truffle oil. Mix in hot cream until blended. Pour egg mixture into prepared custard cups; place baking dish with custard cups into hot oven. Carefully pour warm water into the baking pan to come half-way up the sides of the custard cups. Baked 15 to 20 minutes or until a knife inserted near the center comes out clean. Remove from oven and immediately remove cups from water bath. While the custard is baking, reduce the beef stock until it is syrupy. Add cabernet wine and stir to combine. To serve, place warm custards on individual serving plates. Top with truffle shavings and 1 to 2 teaspoons warm beef/cabernet sauce. May be served warm or at room temperature.
Ingredients:
24 eggs
1 cup Miracle Whip
1 4.5 ounce can minced/chopped olives
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp dry onions, minced
1 ounce of Oregon White Truffles
Cooking Instructions:
In a large 6-quart pot bring 2 quarts of water, 24 eggs and 2 tsps of salt to a boil. Let boil for 15 minutes or until hard-boiled. Remove eggs from water into a cold-water bath. Let cool for 5 minutes. Shell eggs. Slice in half horizontally. Remove yolks. Place yolks in 1 quart bowl, add Miracle Whip, salt, pepper, paprika, onions and olives. Mix with spoon until yolks are broken apart and mixture is homogenous. Scoop half-tespoons of mixture into hard-boiled egg halves. Top with thin-slice fresh Oregon White Truffles. Allow eggs to stand covered for 30 minutes before serving.
Servings: 6-8
Ingredients:
4 pounds white potatoes, peeled, cut into 1-inch pieces
1 cup half and half cream
1/2 to 1/3 cup butter, room temperature
1 tablespoon white truffle oil
Coarse kosher salt and freshly ground black pepper to taste
1 teaspoon chopped black truffle, optional
Cooking Instructions:
Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps. Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body). Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to a serving bowl and serve.
Ingredients:
1 pound pizza dough, thawed if frozen
1/2 pound sliced mushrooms
3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
1 teaspoon white truffle oil, optional
Cooking Instructions:
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F. Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork. Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.
Servings: 10
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 1/4 pounds yellow onions, thinly sliced (about 4 cups)
3 ribs celery, chopped (about 1 cup)
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 1 1/2 cups)
4 bay leaves
3 tablespoons chopped garlic
10 cups Chicken Stock
1 1/2 pounds baking potatoes, peeled and diced (about 4 cups)
1/4 cup heavy cream
2 tablespoons white truffle oil
Truffle Mushroom Dumplings
Fried Parsley
Shaved black truffles for garnish
Cooking Instructions:
Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are very soft and lightly golden, about 8 minutes. Add the mushrooms, bay leaves, and garlic and cook, stirring, for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour and 15 minutes. Remove the soup from the heat. Discard the bay leaves. With a handheld emersion blender, puree the soup until smooth. Slowly add the cream and truffle oil. Stir gently to blend. Ladle the soup into individual bowls, add two dumplings to each bowl, and top with the fried parsley and shavings of truffle, if you wish.
Ingredients:
300 g fresh mushrooms
100 ml single cream
Salt and pepper
Pine nuts
Truffle-scented olive oil
2 garlic cloves
Nutmeg
250 g fresh Tagliatelle
Cooking Instructions:
Add some truffle scented olive oil to a pan and heat it up. Squash the garlic or cut up very finely, add to the pan with a hand full of pinenuts and fry for some seconds. Add the cut up mushrooms and fry for some minutes stirring once in a while. Add a pinch of nutmeg, season with salt and pepper. Add the single cream and let it cook for some more minutes. Add some more olive oil to get more truffle taste. Serve on top of Tagliatelle and sprinkle with some more pine nuts.
Ingredients:
Mushroom Truffles
White wine
Chicken stock
Bacon slices
Chopped parsley, thyme, bayleaf
Cooking Instructions:
Wash the truffles very carefully, using only fresh ones that are softish to the touch. Line a pan, which has a good, tight lid with bacon slices, then place the truffles on top. Sprinkle with the herbs, barely cover with a half and half mixture of white wine and chicken stock, then lay a buttered paper over the top. Stew gently for 1 to 1,5 hours, topping up the wine and stock as needed. Drain and serve hot in a folded serviette.
Ingredients:
1 oz. white truffles
4 oz. thinly sliced parmigiano
Salt and pepper to taste
4 Tbs. fresh butter
Cooking Instructions:
Butter a small baking dish and shave the truffles into it in a layer. Cover with thin shavings of parmigiano, moisten with melted butter, and add salt and pepper. Repeat the operation two more times using up the remaining truffles. Sprinkle with butter, cover and bake for 5 minutes at 375 F. Serve hot with lemon juice.
Servings: 4
Ingredients:
1/2 cup peanut oil
1 medium onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups organic chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1 medium tomato, chopped, peeled, and seeded
4 tablespoons unsalted butter, chilled, and cut into small pieces
1/2 cup grated Parmesan cheese
1 pinch chopped Italian parsley
Freshly ground pepper
2 ounces black truffles, optional
Cooking Instructions:
In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion. Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed. Meanwhile, in a medium skillet, heat the 3 tablespoons of olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomato. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Presentation: Divide among 4 heated plates and serve immediately. Pass the remaining 1/4 cup of Parmesan cheese. Top with shaved black truffles, if desired.
║ Mushroom Recipes ║
