Mushrooms are one of the only vegetables capable of sparking golden desires. They’re the meat of the vegetable world. (That’s why vegetarians are always eating Portobello burgers.) Truffles, a mushroom with a chocolate named after it, is the smoldering core of this hunger. If gold was a mushroom it would be a truffle and if … Continue reading
Oregon Black Truffle Risotto 8 Shallots, chopped, or a small onion 1/2 oz Black Truffles 1 Tbsp butter 1 Tbsp olive oil 1 cup Arborio rice 1 Tbsp white wine 4 cups chicken broth ¼ cup parmesan cheese Salt and pepper to taste Heat the 4 cups of broth in a saucepan. In a separate … Continue reading
Northwest Black Truffle Scramble 3 Small fingerling potatoes 4 Eggs ½ Yellow onion 1 oz Oregon Black Truffles ½ cup chopped parsley ½ Cup cream 2 tbsp butter Julienne onions, cut thin rounds of the potatoes and of the truffles, chop parsley. Heat cast iron skillet med-high. Add butter and onions simmer until butter is … Continue reading
Cast Iron 