Foie gras, chanterelles, porcini, truffles—sound familiar? Who wouldn’t recognize them? If you’re a foodie at heart, you’ll know that these are some of the things you commonly see in a fancy restaurant’s menu. What makes them fancy? They’re expensive! But once you taste them, they are just so wonderful that you can’t resist having them over and over again. If you ask me what’s the best among them, I wouldn’t think twice—it’s truffles!
Believe it or not, the high-regarded truffle is actually a fungus. Yes, you read that right. A FUNGUS. Because of its high cost, it is known as the “diamond of the kitchen.” There are many species of truffles, but the two most popular ones are the Black Truffle and the White Truffle. They are so expensive that we only use a small amount of them in food. If you haven’t tasted truffles yet, don’t get too excited. They taste like grease or for some, dirt. But once you get used to the taste, you will want to put it in every food you eat.
Truffle oil is the inexpensive alternative to truffles, and not to mention, my most favorite pantry item. It’s basically olive oil flavored with truffles. What can you do with it? Here are some of the tricks and wonders that truffle oil does:
- Drizzle it over your favorite egg dish, may it be a sunny side up or a frittata. I also usually drizzle it over my Sausage Fritata.
- Add a bit into your pasta sauces and steak sauces. Trust me, it works like magic.
- Make a Truffled Mashed Potato. Transform that classic American dish into a gourmet favorite.
Truffle oil may work wonders, but there’s something you must always remember when working with them. Only use them as a finishing touch to your food and use them moderately. After all, you wouldn’t want to use up all those precious gems in just one dish.