Cooking with Truffles

The truffle is easy to cook with, but you must know how to make it shine in a dish. And a fresh truffle is not cooked the same way a preserved one is.

The fresh truffle is a living mushroom, which gives off its perfume for several days. The second is a dead mushroom, which will keep its perfume for about 1h30 after being take out of its container. Therefore when cooking with preserved truffles, during the 1h30 it retains its character and odors, one needs to capture and enhance them.

Additionally, when cooking with truffles, the proportions per person need to be respected, which is 8-10 grams per person.

And finally, because the perfume of a truffle is very volatile and disappears rapidly, cooking time must be limited.

Preserved truffles do not work in all recipes. The best way to use them is with eggs, cream, in butter or a béchamel sauce. All preparations necessitate a minimum time of contact between the truffle and other ingredients. Some of the recipes presented here can be done with "truffes de conserve de premiere ebullition". They are indicated with a "TC". All recipes require the above type of truffles.

Ideas of receipts

The receipts	Nb	TC*
Truffle Omelette	2 pers.	x
Tournedos with truffles	4 pers.	x
Ravioles de Royans and chicken breasts With truffles	4 pers.	x
Scrambled Eggs with Truffles	4 pers.	x
Trout with Truffle Butter	4 pers.	x
Gratin of leeks with truffles	4 pers.	x
Chicken with Truffles	6 pers.	non
Crostinis with Truffles	4 pers.	non
Truffles in Puff Pastry	4 pers.	non
Poached eggs with truffle puree	4 pers.	x
Soft-boiled eggs Saint Valentin	2 pers.	x
Chicken liver parfait	6 pers.	x
Heart of Brie with Truffles	4 pers.	x
Brioches with Truffle Sauce Mornay	8 pers.	x
Truffle Salad	4 pers.	x
Mixed Salad with Truffles	4 pers.	non
Cardon with truffles	6 pers.	Non
Ramequins of shrimp with truffles	4 pers.	x
Crunchy truffles with sea salt	4 pers.	x
Truffle soup with cepes and Royans raviolis	4 pers.	x

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