Black truffle oil is a wonderful gourmet product that is used to season a wide variety of dishes. The delicately spicy taste of the oil turns ordinary food into a delicacy.
Truffles- These are very expensive and rare mushrooms. They grow underground near the roots of some large trees. While not all types of truffles are tasty, some are quite edible and even considered a delicacy. They are so expensive that not everyone can afford to buy them. Black or white truffle oil is a great alternative to taste this miracle.
Black and white truffle oil. Which one is better?
Before comparing these two types of oil, you must first find out what types of truffles are. There are several types of truffles. Black and white are the most common. The black truffle has dark colored flesh, 7 cm in diameter and weighs about 100 g. The white truffle has cream colored flesh. It is slightly larger, about 12 cm in diameter and weighs up to 500 g. Truffles should be harvested in late autumn or even winter for consumption or oil production.
Black truffle oil is a vegetable, most often olive oil, with a sharp smell of black truffles, and white truffle oil is the same, but with the aroma of white truffles. Both oils have a rich, refined taste. The taste of black truffle oil is much stronger than white truffle oil, although the latter is much more expensive because white truffles are much rarer in nature than black truffles.
Uses of truffle oil in cooking
The aroma of truffles is a cross between the smell of earth and mushrooms. There are 2 types of black truffle oil: real, in which olive oil is mixed with real mushrooms, and artificial, when artificial flavors are added to olive oil. The second option is much more common, and it costs less. It has a stronger aroma, so it has to be added to dishes in smaller quantities than oil with real truffles.
Truffle oil has a very interesting taste and aroma that adorn every dish. Whether it's salads, soups, sauces or gravies, they all become special when oil is added. Truffle oil is not recommended to be heated, because in doing so it loses its soft unusual taste. For the same reason, it should be added to dishes only after they are fully cooked.
Below are a few recipes using truffle oil.
Asparagus with truffle oil dressing
Products:
Black truffle oil - 1 tbsp. l.
Extra virgin olive oil - 1.5 tbsp. l.
Sparkling wine vinegar - 1 tbsp. l.
Freshly squeezed lime juice - 1/4 tsp.
Sea salt - 1/2 tsp.
Pinch of freshly ground black pepper
Asparagus stalks, 900g, rinsed and cut off tough parts of the stalks
Cooking:
For salad dressing, whisk together olive oil, black truffle oil, lime juice, salt and pepper in a bowl. Set aside. Pour enough hot water into a saucepan to blanch the asparagus. To improve the taste, add some salt to the water. Soak the asparagus in hot water for 3-4 minutes. Drain the water and leave the asparagus in the pot. Add dressing, mix and divide into bowls.
Mushroom pasta sauce
Products:
Any pasta
Butter - 2 tbsp. l.
Garlic - 2 cloves, chopped or crushed
Shallots - 1 piece, finely chopped
Mushrooms - 450 g, chopped
Thyme - 2 sprigs: both leaves and stems finely chopped
Red wine - 1/4 cup
Cream - 1 tbsp.
Truffle oil - 2 tbsp. l.
Parsley - 5 sprigs (leaves removed and coarsely chopped)
Cooking:
Boil pasta and set aside. Heat a thick skillet over medium heat and melt the butter in it. Sauté garlic and shallots for 2-3 minutes. Add mushrooms and thyme. Cook, stirring, until the mushrooms are soft. Add wine and turn off the fire. Add cream and cook for another 5-6 minutes until the consistency of a thick sauce is obtained. Remove sauce from heat and add black truffle oil.
Put pasta on a plate, put mushroom sauce on top, decorate the dish with parsley. Serve immediately.
To make the dish tasty, you need to add a very small amount of truffle oil to it. There is absolutely no need for a large amount of it. If you use it sparingly, you can enjoy its magical taste for a long time.
Truffle is the most expensive mushroom in the world, which is worth trying at least once in your life!
Truffle has such a strong and exciting aromathat it is literally added to the dish by the gram. Restaurant masterpieces with truffles are not at all cheap, but the high price is no reason to deny yourself gastronomic pleasure. Use truffle oil! Moscow chefs shared with the site recipes for dishes in which this valuable ingredient plays the first violin.
Spinach salad with truffle dressing
Recipe by Sergei Batukov, chef of the Valenok restaurant
Ingredients:
Spinach - 50 g
Cherry tomatoes - 100 g
Fresh champignons - 10 g
Parmesan grated - 10 g
Balsamic cream - 5 g
Ingredients for truffle dressing(25 ml):
Sugar - 15 g
Lemon juice - 200 ml
Olive oil - 80 ml
Truffle oil - 50 ml
Cooking
Beat olive oil, truffle oil, sugar, lemon juice with a whisk until smooth. Cut cherry tomatoes in half. Season with spinach and truffle sauce. Cut the mushrooms into slices, grate the parmesan. Put spinach with cherry tomatoes on a plate, top with mushrooms and grated parmesan, fields with balsamic cream.
Recipe by Jun Kondo, Executive Chef at Fumisawa Sushi
Ingredients:
Yellowtail - 60 g
Bulgarian pepper - 15 g
Japanese ponzu chili sauce - 30 ml
Cucumber - 5 g
Truffle oil - 3 ml
Cooking
Cut yellowtail into thin slices (7 pieces) and put on a plate. Drizzle Japanese ponzu chili sauce. Cut the bell pepper into thin strips and put on yellowtail slices, sprinkle with finely chopped cucumber. Pour the dish with truffle oil.
truffle pizza
Recipe by Christian Lorenzini, Chef at BUONO Restaurant
Ingredients:
Soft wheat flour - 200 g
Mineral water - 100 ml
Salt - 10 g
Olive oil - 15 ml
Fresh yeast - 3 g
Truffle white fresh - 10 g
Sugar - ½ teaspoon
Black truffle paste - 80 g
Cream 33% - 10 ml
Garlic - 1 clove
Truffle oil - 2-3 ml
Mozzarella cheese - 150 g
Cooking
Sift the flour, pour it into a pile on the table, make a well in the center. Put yeast, sugar, a little flour into sparkling mineral water and mix thoroughly. Let stand 20-30 minutes. Pour the resulting mixture into flour, knead the dough thoroughly until a homogeneous mass is obtained, add olive oil in the process of kneading. Form a ball from the resulting dough, cover with a damp cloth and let it brew for 30 minutes at room temperature. Then divide the dough into portions of 150-200 g and leave for another hour. The dough can also be frozen.
Prepare the sauce. Put black and white truffles, garlic, salt, pepper to taste in a deep bowl. Beat with a blender until smooth. Roll out the dough from one serving into a circle with a diameter of about 35 cm. Put 100 g of sauce in the center of the pizza, spread mozzarella cut into slices over the pizza. Bake at a temperature of 320-350 degrees. Get it
Thanks to their refined taste with light hints of nuts, truffles have long been considered a valuable delicacy. But not every housewife has the financial ability to add this ingredient to her dishes in large quantities. Truffle oil can come to the rescue in such cases, therefore it is worth considering the characteristics and features of the use of this product, as well as its beneficial features and host reviews.
What it is?
Unlike most edible oils available on the market (sunflower, olive, linseed, etc.), truffle (or truffle) oil is not made by pressing truffles. In fact, it is an ordinary vegetable oil (most often olive oil, although sometimes there is also a variant based on sunflower, rapeseed and even oil from grape seeds), which has an aroma and taste characteristic of a truffle.
According to legend, for the first time pour truffles olive oil came up with one of the French chefs who was trying to find a way to keep mushrooms fresh for as long as possible. After infusing the product for two weeks, he added it to one of his salads. Having appreciated the resulting noble taste, that chef began to purposefully make butter with the addition of pieces of valuable mushrooms, which allowed him to greatly diversify his signature dishes.
At the same time, the mushroom aroma from the oil disappears relatively quickly, so it should be stored in a tightly sealed container, and added to dishes right before they are served directly on the table.
Manufacturing
There are two ways to achieve saturation of the oil base with mushroom aroma:
- use natural pieces of truffles, filling them with oil;
- add artificial flavors specific to this product.
Due to the rarity and high cost of truffles, most of the commercially produced truffle oil is made artificially. At the same time, even the presence of pieces of mushrooms does not yet indicate a natural origin - this ingredient is added to the product rather for beauty. In order for the oil base to be saturated with aromatic substances from the truffle, its volume fraction in the mixture must be at least 1/10, therefore such oil is not produced in large quantities and is not supplied to grocery chains. As an aromatic base, both common varieties of truffles are used - both white and black.
In the production of a product based on artificial components, the characteristic taste and aroma is achieved by adding various substances contained in natural mushrooms to the base, which is almost always taken as olive oil. The main one, which is part of all industrial types of truffle oil, is 2,4-Dithiapentane, which is also called "truffle sulfide". In addition to it, the composition includes various esters characteristic of this fungus, aldehydes, alcohols, ketones and androstenol.
The use of flavorings makes it possible to obtain in an artificial product the taste and smell characteristic of natural product. But it is not always possible to convey subtle shades of taste with the help of chemicals, so real experts can almost always distinguish an artificial product from a natural one. Yes, and oil made from real mushrooms usually brings more benefits. The artificial product is an affordable alternative to expensive truffles, so economical housewives may well sometimes add it to their dishes - it practically does not contain harmful substances.
Recipe for cooking at home
You can cook this delicacy yourself from an oil base and natural truffles. The best ratio of these components, which allows to achieve the most balanced taste and rich aroma, is from 1/5 to 1/4 of the mushrooms in relation to the oil volume.
Mushrooms need to be finely chopped or chopped into shavings, warmed up a little and mixed with the base. You can do this by hand or in a blender. After that, the mixture should be poured into a glass vessel with a tightly closed lid and infused in a dark and cool place for a period of one to two weeks, then filtered. If you want to leave the mushroom pieces in the oil, then you can do without filtration.
The finished product must be stored in the refrigerator, while the maximum shelf life of such oil is only 3 months.
Compound
According to the BJU formula, 100 grams of truffle product contains about 14 g of fat. Calorie content per 100 grams of the product reaches values of the order of 120 kcal. By itself, the energy value and the composition of oil from specific manufacturers varies and largely depends on which vegetable oil was used as a base. Of the substances useful for the body, truffle oil contains significant amounts of vitamins B and E.
Benefit
Almost all fats and fatty acids that make up the basis of the product belong to the class of easily digestible. Vitamin E, which is part of the product, is one of the strongest natural antioxidants, thanks to which the use of truffle oil reduces the risk of developing cancer and helps to slightly slow down the aging of the body. The same substance has a positive effect on the synthesis of collagen and elastogen in the body, therefore, the condition of the skin, nails and hair of a person who uses this product improves.
The presence of B vitamins in the composition of the oil allows you to speed up metabolism, which helps to remove harmful substances from the body, and also helps to normalize the amount of cholesterol in the blood. The substances that make up truffle oil generally strengthen the nervous system, help fight the negative effects of stress and have a beneficial effect on sleep.
The use of the product by pregnant women can significantly reduce the chances of developing certain pathological conditions in the fetus.
Harm
Regardless of the method of manufacture, no known industrial type of product contains overtly harmful substances. A contraindication to its use can only be an individual intolerance to truffles or an oil base. However, you should not abuse the product, because it has a very high calorie content. Therefore, the average daily dose of this oil for an adult, healthy and physically active person should not exceed 50 grams.
Application
Heat treatment leads to an instant disappearance of aroma even in natural oil with truffle. Therefore, you need to add it to ready-made dishes. You can eat various salads, meat dishes, fish, seafood, beans or mushrooms with this oil. At the same time, for most dishes for two or three people, one to two drops of oil is enough. It is undesirable to add a larger amount, since the product has a pronounced taste and aroma, which can "hammer" the main taste of the dish.
Real truffle oil is considered a delicacy. It is prepared on the basis of edible mushrooms, which have an unusual nutty taste with spicy notes. Most often, this unique oil is part of French cuisine.
It should be noted right away that truffle oil (or truffle oil) costs not much less than the delicacy mushrooms themselves, so it is not very in demand among modern housewives. But at least occasionally it is worth pampering yourself with dishes prepared with the addition of such a product.
As noted above, the discussed oil is prepared on the basis of rare expensive mushrooms. The most delicious and valuable truffles grow in Northern Italy and Switzerland. They are also found in the south of France.
Oil is produced on the basis of rare mushrooms in two ways at once:
- From natural raw materials. When preparing the product, whole mushrooms or leftovers are poured with any vegetable oil. Next, the mixture is infused for a certain time and carefully filtered. Most often, truffle olive oil is produced in this way. The finished product always has a very high cost.
- From artificial raw materials. The basis of the product is the aromatic component of truffles. This is a synthetic ingredient. The finished oil is less natural and healthy than in the first version. But at the same time, it has a stable taste and aroma that is difficult to distinguish from real mushrooms. This method of production is used today much more often than the first. It allows you to get an inexpensive product.
It is believed that the creator of truffle oil was an unknown French chef. At his disposal was immediately a large number of valuable mushrooms. To keep the delicacy fresh longer, the professional chef decided to simply pour it with olive oil. After 15 days, the cook had a very fragrant oily liquid at his disposal, which he added to the meat salad for the sake of experiment. He was pleasantly surprised by the original taste of the finished treat. Since then, the culinary specialist began to purposefully produce truffle oil and in every possible way contribute to its wide distribution in cooking.
Features of application in cooking
The main way to use truffle oil is to add it to various dishes instead of fresh mushrooms or as an addition to them.
Professional chefs note that such a product would be appropriate in absolutely any savory treats.
Truffle oil is used very sparingly. It is enough to add just a couple of drops to the dish to bring out the original mushroom aroma. If you generously pour oil into a soup or salad, you can completely ruin its taste. Therefore, you must strictly follow the recipe.
Truffle oil is delicious to add to all kinds of sauces. Best paired with freshly ground black pepper and lime/lemon juice in salad dressings.
It is important to note that the oil under discussion is categorically not suitable for frying foods. This method will completely deprive it of its unique flavor. Therefore, the product must be added to ready-made treats.
Dishes with truffle oil
In modern cookbooks you will be able to find many options for dishes with truffle oil. These are pastries (for example, pizza), and a variety of cold snacks, and even soups.
Red fish appetizer
Ingredients:
- lightly salted salmon fillet - 200 - 230 g;
- eggs - 4 pcs.;
- truffle oil - 5 ml;
- granular mustard - 20 - 30 g;
- fresh dill - ½ bunch;
- vinegar (table) - 60 ml;
- salt and pepper.
Cooking:
- Boil water in a small saucepan. Pour salt and vinegar.
- Stir and use a spoon to make a funnel in the middle of the container. Very carefully pour into it (with active boiling of water) the contents of a raw egg.
- Cook for 2 - 2.5 minutes. Take out with a spoon. Repeat the procedure with the second egg.
- Cut the fillet very thinly. Finely chop the dill without stems.
- Mix mustard, herbs, truffle oil.
- Arrange the fish on a plate, spread the resulting sauce on top. Sprinkle with salt and pepper.
Top with hot poached eggs and serve immediately.
Salad with truffle oil
Ingredients:
- prosciutto - 130 g;
- portobello (mushrooms) - 5 pcs.;
- celery with leaves (stems) - 6 pcs.;
- chopped parsley - 40 g;
- red onion - half;
- arugula - 1 bunch;
- lemon - half;
- truffle oil - 3 ml;
- olive oil and salt.
Cooking:
- Cut the prosciutto into strips and fry until crispy.
- Pour the prepared arugula onto a large dish, after tearing it with your hands.
- Top with small pieces of celery, onion half rings, mushroom slices and chopped parsley.
- Drizzle the appetizer with salted olive oil and freshly squeezed lemon juice (strained from the pits).
- Garnish with fried meat pieces.
Drizzle the resulting salad with truffle oil.
Unusual first course
Ingredients:
- frozen porcini mushrooms - 350 - 370 g;
- milk - 1 full glass;
- white onion - 1 head;
- cream - ½ tbsp.;
- garlic - 2 - 3 cloves;
- soy sauce - 10 ml;
- truffle oil - 1 tsp;
- butter - 20 g;
- thyme and salt - to taste;
- chopped parmesan - 60 g.
Cooking:
- Defrost mushrooms.
- In a cast iron skillet, heat the butter with the soy sauce. Add finely chopped onion and garlic to the mixture.
- When these ingredients become soft, add the mushrooms.
- Simmer the mass under the lid for 7 - 8 minutes.
- Transfer it to a saucepan. Pour in cream and milk. Cook 12 - 15 minutes.
- Salt the soup and beat it with a blender.
- Add thyme. Bring to a boil and immediately remove from the stove.
Pour truffle oil into the already prepared treat. Pour the soup into portions and top it with chopped parmesan.
Risotto with truffle oil
Composition of ingredients:
- Pecorino (cheese) - 100 - 120 g;
- shallots - 1 pc.;
- olive oil - 40 ml;
- rice (Arborio) - 350 g;
- dry white wine - 80 ml;
- thyme - 8 g;
- butter - 70 g;
- truffle oil - 10 ml;
- vegetable broth - liter;
- salt.
Cooking:
- Randomly chop the onion and brown in olive oil.
- Add rice to fry. Cook together 5-6 minutes.
- Pour in the wine. Wait for the alcohol to evaporate.
- Pour in the broth. Cook 20 - 25 minutes.
- After adding thyme, leave the mass on the stove for another 3-4 minutes.
- Send in rice and butter, and truffle oil. Salt it.
Last add shredded sheep's cheese. Mix everything well.
Mushroom pasta sauce
Ingredients:
- forest mushrooms (caps) - 270 - 300 g;
- heavy cream - 1 full glass;
- onion - 1 head;
- truffle oil - 5 ml;
- mushroom or vegetable broth - 1/2 tbsp.;
- melted butter, salt.
Cooking:
- Warm up the oil. Fry on it pieces of caps of forest mushrooms until cooked. The liquid should evaporate from the pan.
- Pour cream and broth over mushrooms.
- Let the mass boil and leave it on low heat until it thickens.
- Let the sauce cool slightly. Mix with truffle oil.
Serve the fragrant sauce with long noodles.
Shrimp with porcini mushrooms and truffle oil
Composition of ingredients:
- tiger prawns - 1 kg;
- frozen porcini mushrooms - half a kilo;
- dry white wine - 1 full glass;
- chopped green onion - 1 tbsp. l.;
- truffle oil - ½ tsp;
- shallots ("baby") - 4 heads;
- garlic - 3 - 4 cloves;
- cream (medium fat) - 2/3 tbsp.;
- olive oil;
- sea salt.
Cooking:
- Cut white mushrooms into large pieces. Fry in olive oil. Cook for approximately 20-25 minutes, stirring frequently.
- Chop the onion and garlic very finely. Place in a small saucepan. Pour wine. Salt and send to a slow fire. Simmer for about 8 - 9 minutes.
- Rinse shrimp in cold water and peel completely.
- Send seafood along with cream to a saucepan. Boil the mass for 3 - 4 minutes.
- Salt, pepper. Leave the contents of the saucepan on fire for a couple of minutes.
- Mix with prepared mushrooms. Add mushroom oil.
It has a positive effect on the human body as follows:
- prevents the development of cancer;
- slows down aging;
- improves the condition of the skin and hair;
- accelerates the metabolic process (which favorably affects the figure), increases metabolism;
- when used during pregnancy, it prevents the development of pathologies in the child (it is especially useful to use it in the first trimester);
- normalizes work nervous system makes sleep stronger and more restful.
If the oil is prepared from a quality base, it can be safely eaten even in an “interesting position”. A product can harm the body only if you are allergic to truffles or when it is prepared from false mushrooms. Today, the sale of fakes is very common. Especially often false truffles come across in online stores. In no case should they be eaten in their pure form and used to prepare fragrant oil.
