Black truffles from Oregon have reappeared at the local Whole Foods. They catch my attention every year but before I can figure out what to do with them, they’re gone. A web search didn’t yield much. It seems white truffles, which we don’t see here, get most of the attention.
Anybody have experience with these black truffles? What do you do with them? What is the best way to store them?
Shave them into pasta, risotto, etc sometimes they need a bit of cooking but that is debatable. Great in eggs, too. Also if you get a bunch and you feel adventurous: chicken demi-deuil. Get a nice roasting chicken. Shave the truffles thin and slide them between the skin and meat of the breast and thighs. Cook in dutch oven (or anything that allows to close the pan). Bring to the table and open the lid once you know the chicken is cooked and geek out on the fumes. See also http://www.trufflezone.com/
Make a few batches of truffle butter and freeze for future use.
Great suggestions! Please keep them coming.
Sounds similar to what I’ve heard for European truffles (which I have no experience with either). I read in my search that they are different species and saw flavor descriptions for Oregon truffles like “pineapple” that threw me.
Based on somewhat limited experience with Oregon truffles, they have a flavor that is more fruity and less earthy than European truffles. While they aren’t up to the European black truffles, I’d buy them again, much better experiences for me than with Himalayan truffles.
-Al