Salsa Tartufata (Mushroom Truffle Sauce)

A jar of tartufata truffle sauce next to sliced fresh Bianchetto truffles and a knife.

No ratings yet

A rich preserve of chopped mushrooms, fresh truffles, garlic and oil. More of a spread than a typical sauce, it's good on all kinds of things. Makes about 2 pints

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Condiment

Cuisine: Italian

Keyword: tartufata recipe

Servings: servings

Calories: 70kcal

Author: Alan Bergo

Cost: 30

Equipment

1 Food processor
1 Baking sheet or 12 inch cast iron skillet
1 Spatula
1 Chef knife
1 Pint mason jar or two half pints

Ingredients

1 lb Mixed mushrooms like cremini, portobello, oyster or shiitake, or wild mushrooms
1 Small clove garlic minced
1 teaspoon Kosher salt
Fresh ground black pepper to taste
½ cup Plus two tablespoons grapeseed or sunflower oil *see note
10-15 grams Fresh black truffle or 5 grams alba white truffle
2 Teaspoons Chopped fresh thyme leaves optional

Instructions

Preheat the oven to 400 F.
Cut the mushrooms into bite-sized pieces, toss with the oil and salt and lay out on a baking sheet or large (12 inch) cast iron skillet.
Roast the mushrooms for 25 minutes, then push the mushrooms to the side of the pan to reveal a cooking surface, add the garlic, and bake for 2 minutes more.
Remove the pan to cool completely.
Transfer the cooled mushrooms to a food processor and blend to a coarse, spreadable paste, pulsing and drizzling in about 2 tablespoons of the oil.
Transfer the mushroom spread to a bowl, add the rest of the oil and the chopped truffle and season to taste with salt (I usually add an extra ¼ teaspoon). It should be well-seasoned with salt.
Pack the tartufata into 1 pint jar or two half pint jars, pressing the mushrooms down to remove air pockets.
Top the jars off with ¼ inch of additional oil to completely cover the mushrooms. Screw on a lid and refrigerate for up to 2 weeks. The mixture can also be frozen.

Video

Notes

Many varieties of fresh truffle can be used here, or you could use homemade truffle oil. This is a good place to use B-grade truffles like Tuber brumale, or Tuber melanosporum. You can also use truffle pieces or trimmings.

Note that any variety of olive oil will solidify in the refrigerator. This won't harm the truffle sauce, just let it come to room temperature before using.

Nutrition