Truffle recipes

The basics

Use these preparations as a sauce base or with risotto, fresh pasta, mashed potatoes, meat and other dishes. Keep uncooked preparations refrigerated until needed.

Truffle butter

100 g butter; 25 g uncinatum or 15 g melanosporum or 15 g magnatum or 10 g mesentericum.

1. Cut the butter into cubes.
2. Slice the truffle with a truffle slicer.
3. Work together with a fork, keeping some texture.

Enjoy straight away or freeze in portions wrapped in food-safe cling film. Fresh or frozen, this butter complements mashed potatoes, pasta and risotto, or can be melted over beef and fish.

For a sauce, warm it gently, add a little cream and emulsify. Add salt only when serving.

We also enjoy it on bread as an appetiser with fleur de sel, as a quenelle on gnocchi or in broth.

Truffle cream

1 dl cream; 25 g uncinatum or 15 g melanosporum or 15 g magnatum or 10 g mesentericum.

1. Mix the cream and truffle.
2. Use or freeze the mixture.
3. Thin as needed for your dish.

Add to pasta, mashed potatoes, cheese fondue or a smooth soup at the end of cooking. It also pairs with parsnips, Jerusalem artichokes, spinach, leeks and squash.

Avoid heating the infused cream too strongly to preserve its aroma.

Truffle mayonnaise

1. Make a homemade mayonnaise.
2. Grate truffle into it: at least 20% of the weight of the mayonnaise.
3. Mix and season to taste.
4. Refrigerate for at least 5 hours, then serve chilled.

Serve with chips, chicken, rice or vegetables. Enjoy!

Main dishes

Scrambled eggs with truffles

With uncinatum or aestivum: 2 eggs and 15 g truffles per person, salt and pepper.

With melanosporum: 2 eggs and 10 g truffles per person, salt and pepper.

You can place the eggs with the truffles in the refrigerator 3 or 4 days in advance.

1. Two or three hours before cooking, crack the eggs into a bowl, add the grated truffles and mix with a fork.
2. Cover and refrigerate until cooking.
3. 15 minutes before serving, cook over a bain-marie, stirring constantly, or in a frying pan until scrambled.
4. Serve immediately, season with salt and garnish with a few truffle slices.