Truffle mushroom - what is it, recipe for soup, pasta, salad, omelet, risotto with truffle

Omelette

Risotto

Salad

Truffle

Truffle mushroom - what is it, recipe for soup, pasta, salad, omelet, risotto with truffle

Omelette

Risotto

Salad

Truffle

These edible mushrooms grow at the roots of oak, beech, and hazel; their yields are small, which is why they are very expensive. But it’s quite possible to purchase a small portion of such a delicacy as truffle mushroom for testing. It tastes like nuts or roasted seeds, and sometimes has a fruity, coconut or chocolate aftertaste.

Truffle mushroom - what is it?

Truffles grown at the roots of oak trees are considered the most valuable; there are also more modest ones found near beech, birch, hazel, linden or poplar. In fact, the truffle mushroom is a fruiting body; the name translates as “earth cone.” Grows in the forests of Western and Central Europe, Russia, the Caucasus, and Crimea. What is a truffle mushroom - description:

Size - from nut to large potato.
The outer layer is smooth or riddled with cracks.
The cut is marbled, the color of the pulp can be white, black, gray.

There are more than a hundred types of truffles, but about ten of them are edible. The most famous:

Piedmontese;
black perigord;
black winter;
black summer.

Description

Since truffles are hidden from view and grow in the soil, specially trained dogs are used to find and collect them. Even pigs play the role of bloodhounds and diggers, digging out delicious truffles from underground for food lovers.

Truffles have a distinct aroma, and their taste is somewhat similar to toasted walnuts. By the way, even the water in which truffles are soaked is filled with a special aroma. This water tastes like... soy sauce.

The most important thing about mushrooms is not to eat more truffles and boletus, but to not eat a single toadstool.

Other mushrooms, which are sometimes called “false delicacies” or false truffles, also “take advantage” of their similarity to truffles. Some of these mushrooms are also edible, but their taste is far from the taste of real truffles.

By the way, truffles are used not only in cooking, but also in cosmetology. This is how the Italian company ISHI-Dafla Group adapted to transform truffles into expensive cosmetics. Of course, not the truffles themselves, but only an extract from them. According to company experts, truffles have a good effect on the skin, tighten it and reduce the number of wrinkles. Truffles are also ideal for removing age spots.

The most expensive and rarest truffle of all is the white truffle. Usually this mushroom is sold at auction for a fabulous price. Over two hundred thousand dollars were paid for a white truffle weighing 750 grams in 2007.

Mushroom truffle – dishes

These mushrooms are also used for sauces, pates and fillings. In addition to the exquisite taste and characteristic aroma, they contain many useful substances: vitamins B, PP, C, amino acids. Outwardly, these cones look like potatoes, but given that the truffle mushroom is not always edible, only experienced specialists collect it.

When buying truffle mushroom, how to prepare it, you need to consider the following tips:

White truffles are served raw, black truffles are heated for no more than 5 minutes.
Slice very thinly or grate.
It should be added to dishes last, before consumption.

Selection and preparation of ingredients

Fresh quality truffle has a pungent aroma. When pressed, it is soft, but in weight it is heavy. Before using in a dish, mushrooms must be washed and peeled . Also, many recipes recommend placing them in a preheated oven for 5 minutes. Cut them finely, in the form of shavings or cubes.

Important! It is worth refusing to use dry, light-weight mushrooms that do not have a pleasant smell. This product is already old and can spoil the taste of the dish.

Truffle mushroom soup

Experienced cooks note the masterpiece aroma of the soup, in which truffle is added; mushrooms give it a silky texture and a delicate creamy taste. The ingredients are crushed with a blender or rubbed through a sieve; before serving, it is recommended to add a couple of drops of truffle oil to each serving.

Ingredients:

truffles – 80 g;
celery root – 100 g;
chicken fillet – 150 g;
carrots – 1 pc.;
white vermouth – 4 tbsp. spoons;
fresh champignons – 8 pcs.;
chicken broth – 500 ml;
foie gras – 60 g;
egg yolk – 1 pc.;
puff pastry – 250 g.

Preparation:

Boil in broth for 6 minutes. fillet.
Mix mushroom caps, celery and carrots, cut truffles.
Place a spoonful of vermouth and vegetable mixture into the ramekins.
Place foie gras and chicken cubes and mushrooms in layers.
Pour in the broth and make lids from the dough.
Mix the yolks with salt and 1 teaspoon of water, brush the top.
Preheat the oven to 200°C, bake for 20 minutes.

Roast beef carpaccio with truffle dressing

Truffle pasta and other dishes with the most expensive mushroom
Recipe from Rhymesay Gordon from his great book “Gordon Ramsay Bread Street Kitchen”

To prepare a dish in the amount of 4 servings as a snack, we will need:

Ribeye in the amount of 600 grams
Vegetable oil
Frisee salad 50 grams
Chives two tablespoons
2 thinly sliced beets (for serving, optional ingredient)
Watercress (for serving)
One fresh black truffle
Champignons 20 grams
10 grams butter
Creme fraiche 100 grams
2 tablespoons olive oil
Teaspoon truffle oil
A teaspoon of sherry vinegar
Freshly ground black pepper and sea salt

Then you need to follow the cooking instructions, starting with cooking the meat:

Preheat the oven to 200-180 degrees Celsius. Brush beef (ribeye) with a small amount of oil, season with pepper and salt and place in a baking tray
Bake for 15-20 minutes
Once the time is up, transfer to a sealed container and let cool.
Once cooled, cover with a lid and place in the refrigerator to cool for at least 2 hours.

Prepare the sauce:

Take a small frying pan and heat the oil in it
Fry over medium heat for one minute
Let it cool

Finely chop the cooled mushrooms and transfer them to a bowl and add creme fraiche, add truffle and olive oils, horseradish vinegar and beat until smooth. Season with salt and pepper to taste.

At the final stage we need:

Spread the sauce onto 4 plates
Slice the chilled beef as thinly as possible (knife should be as sharp as possible)
Place 4-5 slices per sauce
Garnish with watercress and beets
Garnish with black truffle shavings and season with pepper

Pasta with truffles

It is known that the ancient Romans admired this type of mushroom; they were sure that truffles supposedly arise due to the interaction of water, heat and lightning. Since then, chefs have come up with many recipes. What does truffle mushroom go well with and what is it eaten with? It’s Italian pasta or macaroni. The variety needs to be white.

Ingredients:

truffles – 20 g;
pasta – 300 g;
cream – 200 ml;
butter – 50 g;
truffle paste – 2 teaspoons;
black pepper - to taste.

Preparation:

Boil pasta in salted water, drain.
Slice the truffles thinly.
Heat the cream, melt the butter.
Season with truffle paste.
Mix pasta with sauce.
Add truffles.

What kind of chocolate to use

For truffles, you can buy any chocolate: white, milk or black (bitter). The main thing is to take a professional Callebaut confectionery.

It is also very important to achieve the desired consistency of the ganache. Therefore, if a recipe calls for a specific type of chocolate, do not substitute it with another. The thing is that different types contain different amounts of components such as milk powder and cocoa butter. And the recipes take this feature into account.

Truffle salad

Culinary experts note that truffle is a mushroom that goes best with eggs, meat and gravy. Salads with these mushrooms are very popular; they can be served with creamy or wine sauces. Traditional - French, any salad mix will do. A simple recipe - with green, seedless grapes.

Ingredients:

truffles – 100 g;
grapes – 100 g;
onion – 0.5 pcs.;
wine vinegar – 0.5 tbsp. spoons;
oil – 0.5 tbsp. spoons;
lettuce leaves – 4 pcs.;
black pepper - to taste.

Preparation:

Wash the grapes, chop the berries in half.
Dry the leaves and tear them.
Detail the white truffle mushroom into strips.
Chop the onion and marinate in vinegar for 10 minutes.
Season with oil and spices.
Mix with mushrooms, lettuce and grapes.

How and with what they are eaten

Truffles are usually served as a separate dish with creamy sauce. But more often these mushrooms are offered as an addition to all sorts of delicacies from poultry, veal, lobsters, lobsters, eggs (products that themselves do not have a very pronounced taste). Truffles give them a spicy kick. This mushroom is even served with fruit.

Making truffles at home is not at all difficult. Here are the simplest and most popular recipes:

Truffles in champagne

6 medium-sized mushrooms, 0.5 cups of pork broth, 100 g of bacon, 1 cup of champagne

Cook concentrated pork broth without adding spices.
Wash the mushrooms well and cut into thin slices.
Place the mushrooms in the pan, adding strips of bacon.
Pour in the broth and wait until it boils.
Pour in the champagne, reduce the heat and let the mushrooms simmer on low heat for another 30 minutes.

Truffles are a great addition to meat.

"Pickled" truffles

Rinse the mushrooms well.
Cook them for 15 minutes. in white wine (the wine should be boiling).
Pour off the wine and dry the truffles.
Pour olive oil over the mushrooms.

Advice. In order for the mushrooms to retain their flavor properties as much as possible, they are cut into slices as thin as possible; it is most convenient to use a vegetable peeler for this.

Omelette with truffles

A gourmet breakfast - an omelette with truffles, it's not that difficult to prepare. You just need to get used to it; after frying, transfer the baked eggs, folded in half. Experienced chefs know how to fold a third time, but this is not necessary. For the recipe, truffle is used - a black mushroom.

Ingredients:

truffles – 5 g;
eggs – 2 pcs.;
butter – 1 tbsp. spoon;
cream – 1 tbsp. spoon;
black pepper - to taste.

Preparation:

Beat the eggs, add the chopped mushrooms.
Refrigerate for an hour.
Season with melted butter, spices, cream.
Fry over low heat until the top part sets.
Fold in half and transfer to a plate.

Italian pasta in creamy sauce with mushrooms and truffle oil

Pasta with truffle and other dishes with the most expensive mushroom
Required ingredients:

300 grams of any pasta (the author of the text advises you to fettuccine)
500 grams of porcini mushrooms (can be prepared with champignons, but it’s better not)
Truffle oil
80 ml dry white wine
500 milliliters heavy cream (minimum 20% fat)
200 grams of Parmesan, or any other neutral-tasting cheese
Small head of white onion
A couple of parsley flowers, dried oregano and Italian herbs to taste

In order to prepare an excellent Italian dish worthy of restaurants, you need to follow this simple algorithm of actions:

First add a tablespoon of vegetable oil to boiling and salted water, and then add the pasta and cook until al dente, stirring constantly and rinse with cold water when ready and leave them to wait for other ingredients.
Wash and cut the porcini mushrooms into pieces.
Chop the onion and fry in vegetable oil until golden brown.
Add chopped mushrooms to the onion and fry for about 10 minutes over medium heat.
Add white wine to the mushrooms and onions and simmer for 3-5 minutes.
Carefully pour in the cream and season with spices to taste and let it boil.
After 2-3 minutes, add the previously prepared pasta, mix thoroughly and let the almost finished dish simmer for another 2-3 minutes.
Place on a plate and drizzle with a little truffle oil and top with the remaining cheese and parsley.

Risotto with truffles

Among the dishes in which truffle mushrooms are placed are recipes with rice, Italian risotto has a velvety taste and delicate texture. It is recommended to cook in a cast iron pan, which holds heat well; the cheeses used are Parmesan or Padano, but any hard type will do. Butter will add juiciness.

Ingredients:

truffles – 1 pc.;
dry mushrooms – 50 g;
water – 750 ml;
vegetable broth – 250 ml;
olive oil – 1 tbsp. spoon;
onion – 1 pc.;
garlic – 1 clove;
thyme sprigs – 4 pcs.;
fresh mushrooms – 250 g;
rice – 300 g;
dry white wine – 60 ml;
hard cheese – 40 g;
butter – 20 g;
black pepper – 0.5 teaspoon.

Preparation:

Brew dry mushrooms with boiling water for 15 minutes.
Add water to vegetable broth and heat.
Chop the onion and garlic, chop the fresh mushrooms.
Fry for 5-7 minutes. with thyme.
Add rice and dried mushrooms and sauté for 2-3 minutes.
Pour in wine and broth and simmer until the rice is ready.
In 5 min. sprinkle with grated truffle.

Composition of famous sweets

The classic truffle is made with ganache filling. Ganache is a delicious delicate cream of French origin, which contains chocolate (two-thirds of the volume) and fresh cream (one-third). The cream is often flavored with fruit essences, nut butters, alcoholic beverages, and coffee. The ganache for the truffle filling is usually supplemented with cognac, liqueurs or rum, as well as nuts. It is also customary to add butter for a special consistency.

Classic recipes use cocoa powder, wafer crumbs, and ground nuts as a topping.

Other versions of truffle recipes include fillings from caramel mass, raspberry pulp, orange zest, dried apricots, and toppings from coconut flakes, cinnamon sugar powder or peanut crumbs.

Various fruit and berry liqueurs and mint syrup are used as flavoring agents.

Quite unusual candies are made with white chocolate.

In European countries, soft or liquid truffle formats, as well as semi-liquid ones, are popular. Hard candies have been common in Russia since Soviet times. In mass production, “shells” are cast from chocolate, which are filled with filling and rolled in various sprinkles. This is the simplest and most inexpensive way.

At home, you can prepare even more delicious truffles using a variety of simple and not so simple recipes.

Original lemon “Truffles”

Making delicious sweets at home is not as difficult as it seems at first glance. This mega chocolate delicacy comes from France and can be called the king of chocolates. On the Internet you can find many recipes with different ingredients, but the most basic products are chocolate, cream, and butter. Alcohol, nuts, zest and dried fruits are often added to the truffle mass.

From this quantity of products you get 13-15 candies the size of a walnut. Lemon candies “Truffle” are a delicious gift for any holiday for all those with a sweet tooth and not only.

Ingredients:

Recipe information

Cuisine:French
Type of dish: dessert
Cooking method: boiling
Servings:3-4
20 minutes
Nutritional value per 100 g:
Calorie content:573 kcal

dark chocolate - 100 g
heavy cream - 60 g
butter - 25 g
cocoa powder - 1 tbsp. + for breading
limoncello liqueur - 30 ml
lemon - 1 pc. (for zest)
instant coffee - 0.5 tbsp.

Cooking method:

Take a heatproof saucepan or saucepan.
Add 25-35% heavy cream. Pour in Limoncello liqueur. Send to a small fire. Stirring with a spatula, heat to a boil. Turn off the heat immediately. Tip Instead of Limoncello, you can take cognac, rum or other liqueur.

Add high-quality butter to the hot mixture. Stir until the piece of butter dissolves.

Immediately add dark chocolate chips. Chocolate must be of good quality. Stir until it is completely dissolved. If the mixture has cooled slightly, dissolve the chocolate slices in a water bath.

Add cocoa powder and instant coffee. Stir vigorously until the coffee granules are dissolved and the cocoa powder is evenly distributed.

Now you need lemon zest. To do this, take a medium-sized lemon. Scald it with boiling water and dry with a towel. Take a fine grater and remove the zest. Add to chocolate mixture and stir.

Place in a convenient deep bowl. Cool at room temperature. Then cover with cling film and refrigerate for 3-4 hours. The mass should harden well.

Pour cocoa powder into a convenient deep bowl. To start, a couple of tablespoons will be enough. Take a small portion of the chocolate mixture with a spoon, dip it in cocoa and roll well, giving it the shape of a ball, as in the photo,

Truffle sweets are ready at home. Place in a box with a lid and place in the refrigerator for a couple of hours, as the chocolate will slightly melt during deboning.

Enjoy your tea!

Author: Svetlana Zakrevskaya

Classic candy recipe

For the classic version of truffles, you need to take high-quality and fresh products.

The recipe here is simple, so sweets cannot fail.

Products:

dark chocolate with cocoa content from 75% – 400 g
heavy fresh cream – 200 ml
unsalted butter – 50 g
cognac – 20 ml (tablespoon)
cocoa powder.

Preparation step by step:

Heat the cream to high temperature, but do not boil.
Break or grate 350 g of chocolate and melt completely in the cream.
Add butter and cognac and mix thoroughly into a homogeneous dense mass. Cool slightly.
Using a syringe or pastry bag, place the candies onto the parchment and let them harden.
Melt 50 g of chocolate and coat each truffle with it using a brush.
Dip the candies in cocoa or sprinkle by hand.
Let it harden well.

Homemade truffles made from powdered milk

This is the most common version of the famous homemade sweets.

It is good to use nuts and dried fruits for filling and decoration here.

We will need:

powdered milk – 200 g
cocoa powder – 100 g
powdered sugar – 150 g
instant coffee – 1 tsp.
water - 100 ml
butter – 50 g
almonds - according to the number of resulting products
coconut shavings - as much as needed for sprinkling.

Preparation steps:

Sift together milk powder, coffee, cocoa and powdered sugar.
Boil water and add dry ingredients to it.
Stir quickly and cool.
Add oil to the lukewarm mass and stir again.
Wet your hands with water and mold candies with an almond inside, immediately rolling them in coconut flakes.
Let it harden and serve.

Recipe for baby formula “Malyutka”

These sweets are the recipe most familiar to older women.

Without a large selection of products, housewives in the USSR managed to use the same box of mixture to cook porridge for the kids and make candy for the grown-up children with their own hands.

And getting a real “Truffle” used to be not easy, and they cost a lot.

Instead of “Malyutka”, any infant formula will do.

Components:

infant formula – 350 g
cocoa powder – 5 tbsp. l.
sugar – 200 g
milk – 100 ml
butter – 100 g.

Easy to prepare:

Boil milk and dissolve sugar, 3 tablespoons of cocoa and baby formula.
Cool slightly and add oil.
Mix well, place the candies on baking paper and sprinkle them with the remaining cocoa.
Serve frozen.

Truffles with marzipan

In folk medicine in Europe, marzipan has long been considered an effective remedy for a depressed state of mind.

It has an exquisite taste and subtle bright aroma, which actually improve your mood.

Marzipan is traditionally prepared from sweet and bitter almonds and powdered sugar.

In Russia, almost any sweet nut mass is called marzipan. Therefore, for homemade truffles, you can take masses not only from almonds.

It’s even better to make marzipan yourself - here are all the marzipan secrets with recipes.

You will need:

marzipan – 200 g
pistachios – 50 g
white chocolate – 50 g
Calvados – 1 tbsp. l.
cocoa powder,
cinnamon.

Preparation:

Roll the marzipan mass with the addition of Calvados into balls, placing a pistachio in each.
Melt white chocolate and coat the candies with it.
Mix cocoa with cinnamon and sprinkle truffles.

Pizza with truffle

Truffle mushroom turns the well-known pizza into a delicious dish. This national Italian treat is served with different fillings, but this addition gives, according to culinary experts, an extraordinary taste. It’s easier to buy a baking product ready-made, you can roll it out, the optimal width of the layer is 3 mm.

Ingredients:

truffles – 50 g;
bacon – 100 g;
mozzarella – 150 g;
tomatoes – 1 pc.;
olive oil – 3 tbsp. spoons.

Preparation:

Place the dough on a greased baking sheet.
Grate the cheese, tomato, cheese and truffles separately.
Layer and cover with bacon slices.
Drizzle with olive oil.
Preheat the oven to 200°C, bake for 20 minutes.

Blanks for future use

Fresh mushrooms are not stored for a long time, so practical housewives prefer to stock up for the winter by drying them. Truffles should be dried separately from other mushrooms (it is generally not recommended to mix different mushrooms when drying).

You cannot wash mushrooms planned for drying - you can only remove dirt with a brush or cloth.

Truffles are thinly sliced for adding to dishes.

Cut the truffles into slices.
Place them on a parchment-lined baking sheet or on a wire rack. The slices should not touch.
Preheat the oven to 40–50 °C. Place a baking sheet or wire rack with mushrooms there. Leave the oven door open (otherwise the mushrooms will bake and not dry out!). If there is a convection mode, turn it on.
When the mushrooms begin to noticeably dry out, increase the heat to 60–75 °C.
Monitor the readiness of the mushrooms. Turn them over as needed and remove those that are ready. Properly dried mushrooms break easily, but do not crumble.

Good luck with your preparations, delicious dishes and real gourmet pleasure.

Coquillette with truffle

In ancient times, it was believed that truffles had aphrodisiac properties. There is some truth in this, since “earth cones” release pheromones, volatile substances that affect the part of the brain responsible for sensuality, so everyone should know how to prepare truffle mushrooms. For a romantic dinner, you can cook them with coquiette pasta.

Ingredients:

truffles – 60 g;
coquiette – 320 g;
ham – 60 g;
Comté cheese – 160 g;
vegetable broth – 400 ml;
dry white wine – 120 ml;
demi-glace sauce – 40 ml;
celery root – 60 g;
carrots – 60 g;
shallots – 60 g;
chives – 8 g;
garlic – 20 g;
whipped cream – 160 g;
butter – 40 g;
olive oil – 2 tbsp. spoons;
truffle oil – 4 ml.

Preparation:

Truffle, Comte cheese, ham cut into cubes.
Mix with truffle oil and leave for 10 minutes.
Chop onion, carrots, celery, fry in olive oil.
Simmer for a couple of minutes with the paste.
Pour in the wine, evaporate, pour in the broth, stir until thickened.
Mix ham, truffle, crushed garlic, Comté cheese.
Cover with layers of cream and butter.
Drizzle with demi-glace and sprinkle with chili.

Exquisite sweets: all the secrets of the truffle

The shape of these candies is round, with a sharp “nose” extended upward, reminiscent of a delicious truffle mushroom - this, by the way, is the answer to the question why these chocolate candies are called that.

In addition, truffle oil is used in the most expensive types of sweets.

The story goes that the delicacy was supposedly invented in France.

The truffles come in the so-called “Michel Cloisel sweet box”.

The sweet box set contains 400 handmade chocolates filled with ganache, grillage, praline, marzipan and gianduja, covered with elite chocolate.

In Connecticut, in southern New England, a chocolate factory produces the most expensive type of truffle - a dark chocolate-covered product filled with truffle mushroom oil, cream, cocoa and vanilla.

Potatoes with truffle

The most common combination of vegetables and mushrooms is with potatoes, truffle mushroom is no exception; preparing a fried dish does not take much time. “Earth cones” can be stewed with potatoes in a frying pan or served raw, sprinkled with grated ones when serving; lemon juice and Parmesan cheese will help soften them.

Ingredients:

black truffle – 1 pc.;
potatoes – 500 g;
lemon – 1 pc.;
butter – 30 g;
parmesan – 15 g.

Preparation:

Boil the potatoes, peel and cut into slices.
Fry until golden brown.
Layer layers of potatoes, mushroom, grated truffle, and cheese.
Squeeze lemon juice and serve.

Tips and secrets

The average calorie content of truffle sweets is about 560 kcal, that is, the calorie content of 1 piece is about 100 kcal. Moreover, there is practically no way to reduce it. Therefore, you should not get too carried away with sweets - 1-2 sweets are enough.
Pack everything else cooked tightly and put it in the refrigerator - there they can be stored for up to 2 weeks! The shelf life of products made from powdered milk and baby milk is less - about a week.
Serve truffles correctly with champagne and other sparkling wines, semi-sweet wines.
If children will eat sweets, they do not need to be flavored with alcoholic beverages. There are various syrups in stores for flavoring baked goods and desserts. It's better to use them.

Tartar with truffle

It is worth considering that the recipe for dishes with truffle mushroom requires a clear sequence of actions. It gives the meat a special taste; chefs recommend tartare, an old French dish. Everyone knows the sauce with this name, but we are talking about raw beef, only the highest grade is selected, it is best to take tenderloin. Ingredients:

truffle – 5 g;
beef – 100 g;
truffle oil – 5 g;
olive oil – 10 g;
eggs – 1 pc.;
potatoes – 20 g;
sweet pepper – 100 g;
thyme sprigs – 1 pc.;
vegetable oil – 3 tbsp. spoons.

Preparation:

Finely chop the meat, boiled egg and vegetables, except potatoes.
Divide the truffle into slices and mix with butter.
Chop the potatoes and fry.
Add meat and potatoes and serve with truffles.

How to eat truffle

This is not a mushroom in the usual sense, which is cooked over a fire, fried or boiled. It is used fresh as a spice to give dishes a special aroma and taste. The truffle smell is very strong, but not everyone likes it. Western gourmets know exactly how to eat the truffle mushroom and recipes for dishes containing it. In Russia, after the revolution, the tradition of eating this delicacy was lost, although the mushrooms themselves can be found in the forests near Moscow, Crimea and other parts of the country.

And gourmets from all surrounding regions of France, Switzerland and other Italian cities flock to the annual truffle fair in the Italian city of Alba. They strive to buy truffles so that they can decorate their food with it. In addition to the white one, there is also a black variety on sale at the fair, which is a little cheaper. It tolerates cooking while retaining its specific aroma. That’s why all jars of mushrooms in oil are prepared from it.

Truffle cream

Truffle mushrooms are also used for dressings; the recipe for cream with porcini mushrooms is especially popular, since both types are considered delicacy, have a strong aroma and are successfully combined. Served with pasta, flatbreads, vegetables, risotto, foie gras. Having truffle paste, you can make this cream yourself.

Ingredients:

truffle – 5 g;
cream – 40 g;
sour cream – 120 g;
truffle paste – 2 g;
tarragon – 2 g;
black pepper – 0.25 teaspoon.

Preparation:

Grind the tarragon and grate the truffle.
Beat sour cream and cream with a mixer.
Grind the ingredients separately in a blender.
Add truffle paste, mix everything, add spices.

Why truffles?

These mushrooms taste similar to ordinary ones; they are used in cooking mainly because of their unique aromas, which each individual species has different interesting flavor shades.

Truffle also has a very low calorie content, less than ordinary mushrooms, approximately 25 kilocalories per 100 grams. Therefore, it is unlikely that you will be able to gain weight by overeating on this mushroom.

The price is fully justified by the fact that they are very difficult to obtain and cultivate, as well as by their beneficial properties for the body. The fields of medicine, cooking and cosmetology highly value the beneficial properties and chemical composition of this representative of the mushroom kingdom.

We have already talked about prices in previous articles and provided a comparison of prices of different types, and there you can read that for objective reasons white truffle is more expensive.

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