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Gourmet Mushrooms & Mushroom Products presents:

Fifteen recipes for Truffle Sauces, Mushroom Sauces, Truffle Oils, and Mushroom Oil

Truffle and Porcini Oil Attributes

bulletAll the ingredients listed should provide for around 4 servings.
bulletFor all recipes, even if not specifically mentioned, appropriate seasoning should be added to taste.
bullet Enhancing Hints: A heavy oil, such as extra virgin olive oil, will hold a flavor better than a light oil. Heating tends to drive off some of the volatile aromatic compounds which give the distinctive flavor.  For maximum flavor, add Flavored Oils near the end of hot dish preparation.  Bottled truffle oil may lose its aroma over time as it is a truffle extract infusion (Truffle oil is created when truffles are soaked in olive oil). Truffle oil may also lose its characteristic aroma quickly in a warm, bright location, so store in the refrigerator.
bulletTruffle oil is an aromatic condiment, not a cooking oil.   Made with a base of extra virgin olive oil, a few drops to a half-teaspoon per serving is enough to season your dish.

May be used for flavoring dishes instead of placing sauce on them. Use ˝ teaspoon to 1 tablespoon per serving.

bulletBlack Truffles (Tuber melanosporum), often called black diamonds, are usually used with hot dishes such as omelet's and sauces due to their pungent and lasting flavor. A few drops on scrambled eggs produces a special breakfast.
bulletWhite Truffles (Tuber aestivum), often called Autumn Truffles, are even more rare than Black Truffles. Their distinctive, subtle flavor uniquely complements pasta, cheese and fish dishes. A fantastic oil & vinegar salad dressing.
bulletPorcini (Boletus edulis), is one of the finest mushrooms and exceptionally delicious. Their nutty, earthy & meaty flavor complements almost any dish or sauce; wonderful for salads.

Absolutely no artificial preservatives, flavoring or coloring are added to any of the above products.

1. Carpaccio in bianchetto sauce. (Use up what's left of yesterday's roast to provide a gourmet starter for tomorrow's dinner !)
Ingredients: 300 grams of finely sliced beef fillet, White Truffle in extra virgin olive oil, salt..
Arrange the beef slices carefully on a plate and sprinkle with salt and the olive oil. Turn the slices over, apply the truffle oil and serve directly.

2. Parmesan cheese and truffle nut salad.
Ingredients: 1 pear, 80 grams of parmesan (or other strong flavored) cheese, 100 grams of rucola ( rocket salad ), 3 tablespoonfuls of  white truffle oil and 1 oz. chopped walnuts), salt and extra virgin olive oil.
Peel the pear and cut into little cubes. Grate the cheese into small flakes. Wash and drain the rucola. Put all into a salad bowl and add salt to season and the truffle nut mix. Mix everything well together and serve directly.

3. Truffle omelet. ( a special breakfast with champagne to accompany ?)
Ingredients: 8 eggs, 2 tablespoonfuls of milk, 4 teaspoonfuls of black truffle pâté.
Mix the eggs and milk in a bowl and mix in the Bianchetto Truffle Pâté and pepper and salt to taste. Cook in a non stick frying pan as for other omelets and serve directly.

4. Bacon and eggs with white truffle.
Ingredients: 8 eggs, 2 spoonfuls of milk, 1 Tablespoonful White Truffle Oil, salt.
Mix the eggs with the milk in bowl. Add the truffle oil and salt. Cook gently in a non stick frying pan until firm but still moist and serve.

5. Black Truffle Vol-au-vents hors d'oeuvres.
Ingredients: 12 small vol-au-vent cases, 1 Tablespoon of black truffle oil, 3 eggs.
Boil the eggs till hard (9 minutes). Peel away the shells and chop finely with a knife. Mix in with the black truffle oil and use to fill the vol-au-vent cases.

6. Asparagus in white truffle sauce.
Ingredients: 400 gr. (14 oz) of asparagus tips, 1 jar of white truffle, ˝ liter of thin beef stock soup.
Boil the asparagus in the soup for 10 minutes and then drain and arrange on a serving tray. Pour over the white truffle sauce or truffle oil and serve.

7. Rice doughnut in white truffle.
Ingredients: 300 gr. (11 oz) of rice, crumbs of white truffle, 1 jar of white truffle sauce, extra virgin olive oil and a sprig of parsley. 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.

8. Peppered Cheese Linguini in nut truffle sauce.
Ingredients: 320 gr. (11 oz) of linguini or other pasta (spaghetti, pennette etc.), 120 gr. (4.5 oz) of goat cheese, 4 spoonfuls of extra virgin olive oil, 4 spoonfuls of truffle and nut sauce, 1 spoonful of ground black pepper.
Cook the pasta in salted boiling water until "al dente". Drain the pasta and mix with the cheese and black pepper in a large bowl. Mix in the truffle nut sauce and add the olive oil before serving.

9. Tagliolini with Porcini Oil.
Ingredients: 320 gr. (11 oz) of tagliolini, 1 Tablespoon Porcini Oil.
Cook the pasta in boiling water until al dente. Drain and add the truffle sauce and two spoonfuls of the water in which the pasta was cooked. Mix carefully and serve.

10. Slices of Turkey in Truffle and marjoram sauce.
Ingredients: 360 gr. (12.5 oz) of turkey slices (or veal), 20 gr. (0.7 oz) of butter, 1 jar of truffle and marjoram sauce.
Melt the butter in a frying pan and place the turkey strips in the pan. After heating for a few minutes, transfer to a serving dish and cover with the truffle sauce.

11. Slices of pork with Porcini Oil.
Ingredients: 8 slices of pork, 4 spoonfuls of extra virgin olive oil, ˝ glass of red wine, lemon juice.
Heat the pork slices in a large frying pan with the olive oil until the meat begins to brown. At this point add the wine and lemon juice and continue frying for 5 minutes. Transfer to a hot serving dish and pour 4 spoonfuls Porcini Oil into the pan and heat for 30 seconds. Then pour the sauce over the meat and serve hot.

12. Roast Chicken with Morel Oil.
Ingredients: 1 chicken, 4 sprigs of garlic, 1 glass of dry white wine, ˝ glass of olive oil.
Cut the chicken into small pieces. Peel and crush the garlic sprigs and heat with the olive oil in a pan until the garlic turns color. Add the chicken and cook until turning brown. Pour over the white wine and allow to simmer on low heat for 15 minutes. Season and transfer to a serving dish. Gently Warm 1 to 2 Tablespoons Morel Oil and pour over the chicken.

13. "Coda di Rospo" (any firm white fish can be used.) cooked in foil with Truffle Oil.
Ingredients: 4 slices of white fish, 4 spoonfuls of olive oil, some salvia leaves, a spoonful of chopped parsley and Truffle Oil.
Smear 4 rectangles of silver foil with the olive oil and lay one fish slice on each foil. Add the herbs to each slice and season before wrapping the foil. Cook in an oven for 15 minutes at 180 degrees centigrade (350 F). Take out and unwrap the foils before covering each piece of fish with one spoonful of the truffle sauce.

14. Sword fish steak in black truffle sauce or oil.
Ingredients: 4 slices of sword fish, 4 spoonfuls of olive oil, 1 jar of black truffle sauce and half a glass of white wine.
Heat the oil in a large pan and add the fish, cooking each side for 4 minutes. Add the wine and seasoning and simmer at low heat for a further 10 minutes. Transfer to a serving dish and pour over each slice of fish one spoonful of the truffle sauce or oil.

15. Roast beef in truffle oil.
Ingredients: 600 gr. (21 oz) of roast beef, 2 sprigs of rosemary, truffle bianchetto or black truffle oil.
Preheat the oven to 200 degrees centigrade (400 F). Insert the rosemary under the twine holding the beef together, season and cook for 20 minutes. Cut the beef into slices and pour the truffle oil over each slice or bring the oil to the table.

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