Black truffles and others are not exactly a wild mushroom in the normal sense-they're an edible underground orb of mycelium. There's many different types of truffles around the world, and all of them have slightly different properties.
Keep it simple. Truffles don't like a lot of different flavors and if you add too many things to a dish you won't taste them. One of the best truffle recipes I know of is a simple pasta with butter and cheese.
- The flavor doesn't last. No matter what kind you have, the flavor will decline as you have them. Use and process them within a few days of purchasing.
- Black truffles can be cooked or used raw, white truffles are always used raw.
- They love creamy sauces, and side dishes like risotto.
- Instead of cooking with them like a mushroom, imagine you're cooking with perfume. If you store eggs, butter, or grate some into cream it will perfume them.
- Store fresh truffles in a plastic bag with a paper towel spritzed with water.
Truffle oil and butter one of the easiest ways to stretch your precious mushrooms. Here's two simple recipes.
Mix 10 grams of grated or minced truffle into 1 lb of soft salted butter. Store in the freezer if you won't use it within a week.
Mix 10 grams of grated fresh black truffle and a pinch of salt into 1 cup of mild oil like grapeseed. The flavor will be best after a week or so of infusing. Store in the fridge.
I've eaten a number of unique varieties from around the world. Here's two that are worth trying.