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Two Truffle Temptations with Wine Pairings

by Eugenia Bone

Buying truffles and truffle products is a risky business. But good compromises can be made. Lately I’ve scratched my truffle itch with D’Artagnan’s canned summer truffle peelings. They don’t have the punch and pizzazz of white truffles or Perigords, but they have a lovely woodsy flavor, and the price is not impossible, about $100 a can. I combine them with rich homemade porcini butter to make, as my teenage son would say, swag canapés. Be warned, however: Once opened the truffles turn quickly, so eat them within a day or two. Here are two recipes that use up a whole can. Both are from The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals, which can be purchased here, here, or here.

Crostini with Porcini Butter and Summer Truffles

[amd-zlrecipe-recipe:4]

 

Poached Trout with Hollandaise and Summer Truffles

[amd-zlrecipe-recipe:5]
Posted in: Eugenia Bone, Fantastic Fungi, For the Explorer, For the Foodie Tagged: Eugenia Bone, Recipes Author: Louie Schwartzberg

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4 Comments

  1. Beth
    January 3, 2015 at 4:45 am /

    Sounds delicious but still too rich for my blood. More foraging articles please for those of us who are into the free food aspect of fungus. Thanks!

  2. jon
    January 3, 2015 at 5:05 am /

    So, ‘truffles’ do not necessarily involve chocolate? Where can a person go to purchase truffles as in dipped in chocolate to go with a nice bottle of merlot?

  3. Mike
    January 3, 2015 at 11:11 pm /

    Really, Jon?

  4. Mike
    January 4, 2015 at 12:02 am /

    Hi,
    Although Nebbiolo is a light red according to its color, the grape usually gives heavy wines with lots of tannins. It will highly likely not give the best combination with a buttery sauce as the Hollandaise.
    You might want to consider drinking a more moderate red like Pinot Noir or a light Merlot?

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