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]