RECIPES
Country Style
Truffle Oil Pasta and Mushrooms
Ingredients
1 pack angel hair pasta
9 oz chopped portobello mushrooms
4 Tbsp truffle oil
4 garlic cloves
4 Tbsp minced fresh cilantro
½ tsp Salt
¼ tsp black pepper
½ cup Fresh grated Parmesan cheese
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Instructions
Cook pasta according to the package, strain and set aside.
Preheat a cooking pan over medium heat. Add 4 tablespoons of truffle oil and mushrooms. Saute mushrooms until almost cooked.
Press garlic and add it to the pan. Saute until fragrant.
Add pasta and stir well.
Add remaining truffle oil, cilantro, salt and pepper. Saute well.
When serving, grate fresh Parmesan cheese on top.
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Urban Style
Roasted Chicken with Truffle Mushroom Sauce
Ingredients
2 whole chickens, cut into 8 pieces each
4 tbsp olive oil
2 tsp salt
1/4 tbsp black pepper
1.5 pound wild mushrooms, halved or quartered
2 tbsp unsalted butter
3 tbsp finely diced shallots
1.5 tbsp all-purpose flour
1 cup unsalted chicken stock
1/2 cup heavy cream
1.5 tsp chopped fresh thyme
2 tsp truffle oil for drizzling
½ tsp Freshly cracked black pepper
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Instructions
Heat oven to 400 degrees . Place chicken pieces on a rimmed baking sheet and drizzle with olive oil, then season with 1 tsp of the salt and 1/8 tsp of the pepper. On a separate rimmed baking sheet, toss mushrooms in remaining oil, salt and pepper. Roast chicken and mushrooms at 400 degrees for 35 minutes, until golden. Remove mushrooms. Roast chicken 10 minutes more, until cooked.
In a large skillet, melt butter over medium heat. Stir in shallots and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in stock, cream and mushrooms. Bring to a boil and cook 3 minutes, until thickened. Stir in thyme, truffle oil, remaining salt and freshly cracked pepper.
Place chicken on a platter and pour truffle mushroom sauce over top. If desired, drizzle with additional truffle oil.
On the Go...
Filet Mignon with Truffled Mushroom Ragout
Ingredients
4 tablespoons butter
2 garlic cloves, chopped
1/2 teaspoon dried marjoram
13 ounces crimini or button mushrooms, quartered
1/2 cup canned low-salt chicken broth
1/3 cup dry red wine
4 tablespoons whipping cream
2 teaspoons black truffle oil
2 filet mignons (about 6 ounces each)
1/2 teaspoon olive oil
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Instructions
Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. DO AHEAD Ragout can be made 3 hours ahead. Cover skillet and refrigerate.
Heat heavy medium skillet over high heat until hot. Add olive oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 2 teaspoons truffle oil.
The Classic
Risotto with Truffle and Parmesan
Ingredients
1 qt chicken broth
2 tbsp butter
2 tbsp olive oil
½ minced onion
1.5 cup Arborio rice
1/3 cup white wine
3 tbsp white truffle oil
½ cup grated parmesan cheese
2 tsp milk
Salt and pepper to taste
3 tbsp chopped fresh parsley
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Instructions
Heat chicken broth in a stockpot over medium-low heat until warmed.
Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
The Grain Choice
Mushroom and Truffles Polenta
Polenta Ingredients
1 3/4 cups heavy cream
1 3/4 cups milk
2 teaspoons kosher salt, more to taste
2/3 cup cornmeal, preferably coarse ground
2 tablespoons unsalted butter
3 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano
2 teaspoons chopped fresh chives
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Fricassee of Truffled Mushrooms Ingredients
1/3 cup olive oil
2 sliced shallots
9 ounces mixed domestic and wild sliced mushrooms sliced
1/2 cup chicken broth
1 tablespoon snipped chives
2 teaspoons preserved white truffles
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Instructions
In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
Add the salt, and whisk the cream and milk until quite frothy.
Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes.
Reduce the heat to very low, cover the pan, and cook the polenta, switch to a wooden spoon and stir every 5 minutes or so, until the cornmeal is completely cooked and quite tender, about 2 1/2 to 3 1/2 hours. It may seem very thin initially, but it will gradually thicken.
As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
Prepare the Fricassee of Truffled Mushrooms while polenta is cooking. In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges.
Add the mushrooms and cook until the liquid is released.
Add the chicken broth, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half.
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Serving Instructions
Stir the butter, the Grana Padano and the chives into the polenta. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.
Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and drizzle a little of the preserved truffles over the mushrooms. Be careful not to cook the truffles more than a few seconds, because the flavor dissipates quickly.
The Sicilian
Gnocchi with truffled mushrooms
Ingredients
4 pounds desiree potatoes, scrubbed
1 egg yolk, lightly beaten
Cup of flour
10g dried porcini mushrooms (see notes)
300ml thickened cream
Finely grated zest of 1 lemon and juice of 1/2 lemon
1/2 cup olive oil
50g butter
1 pound mixed mushrooms sliced
2 tsp thyme leaves
1 tbsp chopped flat-leaf parsley
2 tbsp truffle oil (see notes)
Micro herbs (see notes), to serve
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Instructions
Preheat the oven to 350°. Prick potatoes all over with a skewer, then place on a baking tray and roast for 1 1/2 hours or until tender. Cool slightly, then peel.
Pass potato through a potato ricer (or mash until smooth, then pass through a sieve) and season. Turn out onto a work surface, then make a well in the centre and add yolk. Gradually sprinkle over the flour and use your hands or a pastry scraper to incorporate it to form a soft dough. Divide into 4, cover with a tea towel and rest for 10 minutes.
Meanwhile, soak porcini in 1/4 cup (60ml) boiling water for 10 minutes. Place cream, lemon zest and 1/2 cup (125ml) water in a large saucepan. Bring to a simmer over medium heat, then remove from heat and set aside for flavours to infuse.
Heat oil and 20g butter in a frypan over medium-high heat. Cook mushrooms, in batches, for 2-3 minutes until golden (don't overcrowd the pan or they will stew). Return all mushrooms to the pan with thyme, parsley, porcini and soaking liquid. Cook for 1 minute or until the liquid has evaporated. Drizzle over the truffle oil and keep warm.
Reheat cream sauce over low heat for 2-3 minutes or until warmed through. Whisk in the remaining 30g butter, then add the lemon juice. Roll each dough portion into a long sausage on a lightly floured work surface, then cut into 2cm pieces. Bring a large saucepan of salted water to the boil and cook gnocchi, in batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and immediately place in a bowl of iced water. Drain the gnocchi, then gently stir through the cream sauce. Serve with mushrooms and micro herbs, if using.
The Good One
Creamy Tagliatelle with Bacon, Portobello mushrooms and Truffle oil
Ingredients
2 tbsp olive oil
4 strips of bacon/pancetta chopped
5 baby portobello mushrooms sliced
200 gr fresh or dried tagliatelle or linguine
½ heavy creamy
3 tbsp freshly grated Parmesan cheese
3 tsp truffle oil
Salt and pepper
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Instructions
Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
While pasta is cooking cook chopped bacon over medium heat in 2 tbsp of olive oil until it renders fat, drain it if your bacon is too fatty.
Add sliced portobello mushrooms and cook for 5 minutes over medium heat, add salt and pepper.
Drain cooked pasta and reserve 1/2 cup of water you cooked pasta in. Do not rinse your pasta.
Take the pan with bacon and mushrooms off the heat.
To the pan add hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency.
Add salt and pepper to taste.