What is it about truffles that makes them so much more magical-mystical than average, ordinary, everyday mushrooms?
And, no, you can not quote Marie Antoinette’s favourite caterer who compared truffles with diamonds, claiming the underground “fruiting” part of the fungus rivals a diamond’s rarity and is immensely more satisfying. Like escargot, clams, avocado’s, and James Joyce’s most masterful prose, truffles are an acquired taste. Just as most of children’s literature is squandered on the young, truffles certainly are wasted on children; not even the most precocious adolescents really need truffles, because just one exceptional truffle recently sold for more than US$ 330,000. Here on Australia, Victoria also became famous mushroom hunting trip, a lot of good spot you can find here.
White and black truffles
“Black” truffles, which come primarily from Italy and France, are considerably more precious and subtle than their “white” counterparts, which spring-up all across Italy and France and even have been known to appear in Croatia. Black truffles’ textures make them slightly more toothsome than white truffles, which closely resemble shallots or garlic in taste, aroma, and texture. Because of their subtlety and rarity, and also because of variations in supply and demand, black truffles cost considerably more than their white cousins.
A select few truffle recipes
As you may imagine, gourmets construct entire recipes around precious truffles; only a parvenu would think of accessorizing an already good dish with truffles. Consider, for example, linguine with black truffles, the tuber and the pasta sharing top billing. Consider mashed sweet potatoes with truffles and bourbon, in which the humble sweet potato serves simply as the stylish delivery vehicle for the exotic mix of the other two flavors.
Preparing the custard, use truffle oil instead of olive or oil, whisking it together with your standard egg mixture; meanwhile, combine milk, soy, and cream sauce in a small saucepan, bringing them just to a boil before removing them from heat for brisk mixing with the egg mix. As the custard cups bake, prepare a mixture of crab meat, finely diced black truffles, lime juice, chives, and seasoning to your taste. Tasting the subtle mélange of flavour and textures, the newlyweds will admire and appreciate your thoughtfulness.