11 Unforgettable Truffle Mushroom Recipes You’ll Love

The mysterious truffle mushroom offers an earthy, pungent flavor and aroma that is highly prized in gourmet cuisine. While fresh truffles can be very expensive, there are more accessible ways to enjoy these unique mushrooms in your cooking. Read on for some mouthwatering truffle mushroom recipe ideas!

An Introduction to Truffles

Truffles are the fruiting bodies of subterranean fungi that grow symbiotically on the roots of certain trees like oak, hazelnut, and beech. They depend on animals to dig them up and spread their spores. The black Périgord truffle and white Italian truffle are among the most prized for their intense, earthy aromas. Fresh truffles can cost over $1000 per pound! More affordable ways to enjoy truffles include:

• Truffle oil – Olive oil infused with truffle flavor through steeping

• Truffle butter – Butter blended with chopped truffles or truffle oil

• Truffle salt – Sea salt mixed with truffle oil and ground pieces

• Jarred truffle pieces – Used to add flavor to various dishes

When using truffle products, add them at the end of cooking to preserve the aroma. Their unique flavors shine through best in simple preparations.

Truffle Popcorn

Truffle popcorn makes an indulgent snack. The earthy truffle seasoning pairs perfectly with the light crunch of popcorn.

Ingredients:

• 1/4 cup popcorn kernels
• 2 tablespoons truffle butter, melted
• 1 teaspoon truffle oil
• 1/2 teaspoon truffle salt

Instructions:

1. Add the popcorn kernels to a paper bag or bowl for microwave popping. Follow package instructions to pop until you have 4-6 cups of popped corn. Remove any unpopped kernels.

2. Transfer the hot popcorn to a large bowl. Drizzle with the melted truffle butter and truffle oil. Toss gently to coat evenly.

3. Sprinkle the truffle salt over the top and toss again until combined. Taste and add more truffle salt if desired.

4. For maximum fragrance, serve the truffle popcorn warm in individual bowls right away. Store any leftovers in an airtight container for up to 3 days.

Truffle Scrambled Eggs

Scrambled eggs get a luxury flavor upgrade from the addition of earthy, aromatic truffle butter.

Ingredients:

• 3 large eggs
• 1 tablespoon truffle butter
• 1/4 teaspoon truffle salt
• Freshly ground black pepper
• 2 tablespoons milk or cream (optional)
• 1 teaspoon chopped chives for garnish

Instructions:

1. Crack the eggs into a small bowl and beat lightly with a fork until blended. Add the milk or cream if desired. Season with several grinds of black pepper.

2. Melt the truffle butter in a small nonstick skillet over medium-low heat. When hot, add the beaten eggs.

3. Using a heatproof rubber spatula, gently push the eggs across the pan as they begin to set, scraping the bottom and sides.

4. Continue gently folding the eggs until they are softly set but still moist, about 1-2 minutes total. Avoid overcooking.

5. Remove from heat. Transfer the creamy truffle scrambled eggs to two serving plates.

6. Sprinkle truffle salt over the top and garnish with a pinch of chives. Serve immediately while hot.

Truffle Mushroom Risotto

Creamy risotto is even more decadent when made with the addition of sautéed mushrooms and earthy truffle flavors.

Ingredients:

• 3 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 8 ounces cremini mushrooms, thinly sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons truffle butter
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring the broth to a bare simmer. Keep warm over low heat as you prepare the risotto.

2. Heat the olive oil in a deep skillet over medium heat. Add the chopped onions and cook for 3-4 minutes until softened.

3. Add the sliced mushrooms and increase heat to medium-high. Cook for 4-5 minutes, stirring occasionally, until mushrooms release their juices and start to brown.

4. Stir in the rice, coating with the oil and mushroom juices for 2 minutes. Pour in the white wine and cook, stirring constantly, until fully absorbed.

5. Once wine is absorbed, begin adding the hot broth in 1/2 cup increments, stirring frequently after each addition. Allow the liquid to fully absorb before adding the next portion.

6. Continue cooking and stirring the risotto for 20-25 minutes total, until the rice is just tender but still creamy. The risotto should flow slightly when stirred.

7. Remove the risotto from the heat. Stir in the truffle butter until fully incorporated. The truffle aroma will be very fragrant.

8. Stir in the grated Parmesan. Season to taste with salt and freshly ground black pepper.

9. Serve the truffle mushroom risotto warm in shallow bowls. The earthy truffle and mushrooms provide plenty of flavor.

Truffle Pasta

This simple pasta dish lets the luxurious flavors of truffle shine.

Ingredients:

• 8 ounces fresh egg pasta (tagliatelle or fettuccine)
• 2 tablespoons butter
• 1 tablespoon truffle oil, or to taste
• 1⁄4 cup grated Parmesan cheese
• 2 teaspoons chopped Italian parsley

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

2. As pasta cooks, melt the butter in a small saucepan over low heat. Remove from heat and stir in the truffle oil.

3. Drain the pasta, reserving about 1/2 cup of cooking water. Return pasta to the pot.

4. Add the truffle butter mixture and a splash of cooking water to the pasta. Toss to coat, adding more water if needed to create a thin sauce.

5. Stir in the Parmesan until melted. Taste and add more truffle oil if desired. Season with salt and pepper.

6. Transfer the pasta to warm serving bowls. Garnish with chopped fresh parsley. Serve immediately.

The richness of the truffle butter and oil complements the delicate pasta beautifully. Let the truffle flavors shine through in this elegant dish.

Truffle Filet Mignon

Ingredients:

• 2 filet mignon steaks, 6-8 oz each
• 2 tbsp truffle oil
• 2 tbsp butter
• Salt and pepper

Instructions:

1. Brush steaks on both sides with truffle oil, season generously with salt and pepper.

2. Melt butter in a grill pan or cast iron skillet over high heat.

3. When pan is very hot, add steaks. Cook 4-5 mins per side for medium-rare.

4. Transfer steaks to a plate, cover loosely with foil for 5 mins to rest.

5. Serve steak drizzled with a bit more truffle oil on top.

Truffle Honey Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3⁄4 cup honey
• 5 egg yolks
• 1⁄4 cup truffle honey

Instructions:

1. Heat cream, milk, and honey in a saucepan until steaming.

2. Whisk egg yolks in a bowl. Gradually whisk in hot cream mixture.

3. Return to saucepan, cook over medium heat until thickened, about 10 mins.

4. Remove from heat, stir in truffle honey. Refrigerate at least 2 hours.

5. Process in an ice cream maker according to manufacturer’s directions.

6. Serve drizzled with more truffle honey on top.

Enjoy these decadent truffle recipes to add luxury and sophistication to your cooking! Let me know if you need any other detailed recipes.

Truffle Mashed Potatoes

Ingredients:

• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 1/3 cup milk, warmed
• 4 tbsp butter, softened
• 2 tbsp truffle butter
• Salt and pepper to taste

Instructions:

1. Bring potatoes to a boil in salted water. Cook until very tender, about 15 minutes.
2. Drain and return to pot. Mash potatoes while still hot.
3. Add warmed milk, butter and truffle butter. Mash until smooth and creamy.
4. Season generously with salt and pepper.
5. Serve potatoes drizzled with extra truffle butter on top.

Truffle Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tbsp truffle oil
• 1 tbsp balsamic vinegar
• 1 shallot, minced
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Toss Brussels sprouts with 2 tbsp olive oil. Roast at 400F for 20 mins until browned.
2. Whisk together remaining olive oil, truffle oil, vinegar and shallot.
3. Toss roasted Brussels sprouts with truffle vinaigrette while still hot.
4. Season with salt and pepper to taste. Top with grated Parmesan.

Truffle Butter Steak

Ingredients:

• 2 ribeye or NY strip steaks
• 3 tbsp truffle butter, room temperature
• 2 cloves garlic, minced
• Fresh thyme leaves
• Salt and pepper

Instructions:

1. Remove steaks from fridge 30 mins before cooking. Pat dry and season with salt and pepper.
2. Mix together truffle butter, garlic and thyme. Spread evenly on both sides of steaks.
3. Grill steaks over high heat to desired doneness, about 3-5 mins per side.
4. Top steaks with an extra pat of truffle butter before serving.

Truffle Honey Glazed Carrots

Ingredients:

• 1 lb carrots, peeled and sliced
• 2 tbsp butter
• 3 tbsp honey
• 1 tbsp truffle honey
• 1/4 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Melt butter in skillet over medium heat. Add carrots and cook 5 minutes.
2. Add honey, truffle honey and thyme. Cook 10 minutes, stirring frequently, until carrots are glazed.
3. Season with salt and pepper. Serve carrots drizzled with glaze from pan.

Truffle Mayonnaise

Ingredients:

• 1 cup mayonnaise
• 1 tbsp truffle oil
• 1 tsp lemon juice
• 1 small shallot, minced
• Salt and pepper to taste

Instructions:

1. Whisk together mayonnaise, truffle oil, lemon juice and shallot.
2. Season with salt and pepper. Cover and chill for 1 hour.
3. Use truffle mayo to top burgers, sandwiches, fish, chicken, etc.