Truffle sauce: black and white, cooking recipes

Truffle sauce is a dish for real gourmets. It is prepared from the most expensive mushrooms. They grow underground, at a depth of about 20 cm, and are shaped like potato tubers. The color of mature specimens is black. Mushrooms are a powerful aphrodisiac and contain a large amount of B, PP and C vitamins.

How to make truffle sauce

Truffles are eaten raw. They are finely chopped and added to various dishes. But such delicacies are not available to everyone, unlike truffle sauce, which is considered one of the most delicious.

Its preparation is a simple process, accessible even to novice cooks. It takes no more than 30-40 minutes to combine all the ingredients. But the result usually exceeds all expectations.

Gravy complements many dishes, revealing their taste and aroma in a new way. For example, vegetable snacks are seasoned with it: they are laid out on a plate, and a portion of stewed vegetables is added on top.

Truffle Sauce Recipes

The ancient Romans learned how to cook dishes from mushrooms growing underground, including truffle sauces. In those days, the main ingredient was brought from North Africa. Now there are many recipes that are carefully kept by the best chefs in the world. But everyone can bring them to life in their own kitchen.

Black truffle sauce

Not everyone can appreciate the special aroma of truffles the first time. But this recipe is worth a try. It makes a great dressing for pasta or meats.

Necessary ingredients:

• mushroom – 1 pc.;
• cream 20% – 250 ml;
• Parmesan cheese – 70 g;
• leeks – 1 pcs.;
• olive oil – 2 st. l .;
• pepper and salt to taste.

Truffle tubers are peeled in the same way as potatoes

Stages of preparation:

1. Finely chop the leeks.
2. Pour the onion into a saucepan, fry until soft.
3. Peel one truffle, finely chop or rub on a coarse grater.
4. Add the truffle mixture to the onion.
5. Pour in the cream, mix well.
6. Bring the truffle sauce to a boil, then simmer over low heat for about 2-3 minutes. Stir all this time.
7. Add salt and a little pepper.
8. Sprinkle with Parmesan cheese.

The sauce can be used as a side dish or main dish.

White truffle sauce

White truffles look unattractive and unappetizing. In fact, these are one of the most valuable mushrooms that grow in Our Country. They are famous for their rich aroma. Gourmets often compare it to the combination of exquisite spices and dampness in a cellar. To make one glass of gravy you need:

• small white truffle – 1 pc.;
• white truffle oil – 50 ml;
• butter – 200 g;
• garlic shallot – 1 pc.;
• cream fatty – 100 ml;
• white wine – 200 ml;
• clove of garlic – 1 pcs.;
• a pinch of white ground pepper;
• salt to taste.

The white variety is found in temperate forests.

How to cook:

1. Mix truffle and butter. Transfer the mass to cling film, roll into a roll and squeeze tightly. Keep in the refrigerator until it hardens.
2. Finely chop the shallot, mince the garlic.
3. Pour wine into a saucepan, add 1 tbsp. l. onion and 1 tsp. garlic. Sprinkle with salt and pepper. Put on fire, boil for 3-4 minutes.
4. Pour in heavy cream and cook for a minute. Turn down the fire.
5. Remove the frozen butter from the refrigerator, cut it into small cubes.
6. Drop one piece at a time into the saucepan and dissolve, stirring.
7. Peel and grate the mushroom on a special grater. Sprinkle over the finished dish before serving.

White truffle seasoning goes well with meat

Creamy truffle sauce

Cream gives the dish a soft texture and makes it taste more delicate. It’s almost impossible to screw this up. To prepare creamy truffle sauce you need:

• cream 33% – 40 ml;
• broth – 250 ml;
• truffle oil – 1 tsp;
• butter or any fat – 20 g;
• flour – 20 g;
• a bunch of fresh parsley;
• pepper and salt to taste.

Flour fried with fat – the basis of the sauce

Algorithm:

1. Prepare the base for truffle sauce – flour fried with fat. After heating, the flour changes its smell to a pleasant nutty aroma. It must be kept on fire for 3-4 minutes until the color begins to change.
2. Pour in the broth and cream. Return to stove and cook, stirring.
3. Salt and pepper, add truffle oil.
4. For flavor, add chopped parsley to the sauce.

Dressing suitable for spaghetti

Sauce with truffles «Tartufe»

Distinctive properties of Tartuffe, for which cooks and housewives appreciate it, are a long shelf life and the ability to combine with different dishes.

Ingredients:

• butter – 250 g;
• truffles – 20 g;
• fresh parsley and dill – 1 tbsp. l.;
• green onion – 2 tbsp. l.;
• dried basil, rosemary and tarragon – ½ tsp each;
• a pinch of black ground pepper;
• salt to taste.

How to cook:

1. Soften butter at room temperature.
2. Grind the mushrooms on a fine grater.
3. Chop onion, dill and parsley.
4. Mix greens, mushrooms with butter.
5. Sprinkle with dried basil, tarragon and rosemary. Salt and pepper.
6. Mix everything until smooth, put on cling film or foil. Roll up and put in the freezer for half an hour.

Sauce “Tartuffe” is similar to another famous sauce “CafedeParis”

Use the seasoning as follows: cut off a slice and spread on hot vegetables or meat. As they melt, they add a new flavor to the dish.

Truffle oil sauce

Real truffle oil is as much a delicacy as the mushrooms it is made from. Dishes prepared from it are an integral part of Italian and French cuisine. The recipe for truffle oil sauce is simple.

Necessary ingredients:

• forest mushrooms – 300 g;
• truffle oil – 5 ml;
• cream 33% – 250 ml;
• onion – 1 pcs .;
• vegetable or mushroom broth – 100 ml;
• oil for frying;
• salt.

Recipe:

1. Rinse wild mushrooms, peel, separate the caps.
2. Set aside the legs, and cut the caps and fry.
3. Pour the broth and heavy cream into the pan.
4. When the mass boils, reduce the fire to a minimum. Simmer until it becomes thick.
5. When the composition has cooled slightly, add truffle oil.

Oily seasoning can be added to any dishes

Sauce on a decoction of truffles

Truffle broth sauce is good as a dressing for any meat dish. For its preparation, the following products are needed:

• meat broth – 300 ml;
• truffle decoction – 200 ml;
• madeira – 100 ml;
• butter – 3 tbsp. l .;
• flour – 1 Art. l .;
• salt.

Cooking steps:

1. Lightly fry the flour until the color changes.
2. Pour in mushroom and meat broths, Madeira.
3. All mix well.
4. Take a sieve, pass the sauce through it.
5. Add butter.

The resulting gravy has a rich aroma

Truffle sauce with onion and parsley

To give the mushroom sauce a richer, fresher taste, aromatic herbs can be added to it. In addition to the truffles themselves (30-50 g are needed), the following products are used for its preparation:

• butter – 200 g;
• truffle oil – 2 tbsp. l.;
• a few feathers of green onions;
• bunch of parsley;
• ground black pepper;
• salt.

Algorithm cooking:

1. Mix soft butter with 2 tbsp. l. truffle. Rub with a fork.
2. Rinse fresh mushrooms, peel, rub. Before processing, they can be slightly frozen so that the smell is more intense.
3. Finely chop the green onion and parsley. It will take 1-1,5 tbsp. every kind of greenery. This amount can be reduced or increased, depending on taste preferences. Add onion and parsley to butter.
4. Sprinkle with salt and pepper, grated mushrooms. Mix until smooth.
5. Take food foil, wrap the resulting mass in it, form a “cylinder”. Hold for 40-50 minutes in the freezer for the sauce to harden.
6. Before use, cut off a small piece, add to the main dishes.

Fresh herbs are a great addition to mushroom delicacy gravy

What do you eat truffle sauce with?

Truffle sauce is a great addition to many dishes, from Italian pasta to grilled meats or rice with vegetables. The list of recipes for which this dressing can be used is extensive. These are salads, and hot sandwiches, and lasagna, and risotto, and spaghetti, and even pizza.

Conclusion

Truffle sauce is popular among foreign gourmets. In Our Country, the traditions of cooking dishes in the post-revolutionary years were lost. Now lovers of delicacies in Our Country are rediscovering it. Even novice cooks can surprise guests at the festive table with it.