There is no way I personally can afford to be eating truffles on a regular basis. If I could I would, and I have had some truffle sauces which make me understand why some people pay the price. The taste is out of this world. The original name of the humble truffle most likely comes from Latin ‘tuber’ or swelling. It forms symbiotic relationships with the trees in the area. The price and profit, truffle sales rivals non-legal substances. Forget treasure hunting, go truffle hunting. For example, Stanley Ho paid over 300,000 dollars for a pound and a half of truffles in 2007.
- They have specially trained pigs and sometimes dogs to find these nuggets in the forest.
- I have personally thought of growing my own, except for 100 seed it costs over $1,000. I am sure there is a better way.
Types of truffles:
- White truffles, in my opinion have the best taste.
- Black truffles.
- Chinese truffles, every type of variety, I prefer the white ones from |Europe as I know these.
How to prepare a truffle
- Slice as many truffles and peel off any skin.
- They are delicate so in a little butter under low heat and a natural pan like copper iron warm them until they have a brownish hue.
- Add a little lemon juice but not so it take away from their natural flavor, just one squirt.
- A small pinch of nutmeg, salt and pepper.
- Add a tablespoon of white wine.
Once you have this base you can add it to anything you like, from just a simple slice of bread to tomato sauce for pasta.
If you can not afford truffles you can use truffe oil, but it is not derived from these expensive mushrooms, just make to taste this way, made from Oilive oil and 2,4-Dithiapentane.
The main idea here is when preparing this mushroom is not to over spice or cook or smother then natural flavor.
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