Truffles anyone? Yes please!
My internet obsessed shopping husband always has at least three packages arriving at our door step each week. He always claims it’s something “for the house” in order to justify the expenditure (sure Greg, sure). In a nice turn of events his latest purchase was actually for me! We both loooooove truffles so he found a truffle sampler box though Truffles USA and thought it was a great way to try a lot of their items without purchasing larger, and more expensive, formats. Now I know a lot of people aren’t truffle fans, one of them being my sister Jamie (seriously Jamie…maybe we aren’t related! j/k), but if you love that earthy perfume and that umami sense just jump into this recipe with full abandon!
Ingredients:
1 16oz package of mushrooms (you can use any type but I usually do the Baby Bellas or an assortment of Shitake, Oyster, Portabello, Crimino)
1 Shallot minced
1 garlic minced
truffle butter to taste – here’s the brand we purchased https://www.trufflesusa.com/truffles
Heat a skillet over medium heat, once heated pour in about 1 to 1.5 tablespoons of olive oil and sauté shallot and garlic for about 1 minute. Next add in the mushrooms, sprinkle with salt and pepper, and sauté until the mushrooms are soften and most of the liquid is absorbed. Finish off the mushrooms with a few teaspoons of the white truffle butter and viola!
A word of warning…a little truffle butter goes a long way so start with a teaspoon and add from there. I’ve also tried the sea salt, olive oil and honey (O. M. G. the honey!!!) and you can tell they’re all high quality products. Even though the name is Truffle USA all the truffles are sourced out of Italy, which is the home of truffles so you can’t go wrong there.
If you make this dish or get some of the truffle products please let me know your thoughts, would love to hear if you enjoyed the dish!
Wine to pair? Okay okay I’m going to say it again, but honestly a Pinot Noir is just made for this dish! To put a spin on it instead of the fruit forward California Pinots try an Oregon Pinot, they tend to lean more towards the earthy, mushroomy (is that a word?), and earthly flavors. I personally love Pinots out of Willamette (damnit! that’s how I remember to pronounce the area correctly. LOL) and they typically are less fruit forward then their California cousin. Cheers!
