Truffles have a fairly short shelf life and should be eaten as soon as possible to enjoy at their best. They will keep for 1 - 2 weeks if looked after carefully. Truffles are typically more than 70% water and will naturally lose 2 or 3 % of their body weight per day (moisture). If you wait too long, they will rot or dry-out.
We have given your truffles a quick clean. You may wish to clean them further before using them. Wash them under running water using a small brush (e.g. a toothbrush) then dry them carefully in kitchen towel. It is possible to freeze truffles but this is not recommended, the flavour is affected. When they are defrosted, they can soften and go off quickly.
Storing Your Truffles
- Remove your truffles from all of the packaging.
- Place them in an airtight container (Tupperware box or glass jar) lined with kitchen towel. Close the lid tightly and put it in the warmest part of the fridge (generally the top-shelf).
- Check them daily, wipe away any condensation that collects inside the container and change the kitchen towel.
- If they grow a little white mould (harmless) clean them as above.
Storing Fresh Truffles with Eggs
- We love to store our fresh truffles with fresh eggs in a large seal-able container for 2-3 days. This infuses the egg with the truffle aroma - wonderful when scrambled! Other than adding the eggs, follow the instructions as above.
Making Truffle Butter
- Finely grate a fresh truffle.
- Mix into to softened unsalted butter.
- Let stand at room temperature for an hour.
- Note - truffle butter freezes well.
How to use your truffle butter:
- Put on steak, new or baked potatoes or veg such as leeks or asparagus.
- Rub into the skin of chicken or turkey before roasting.
- Add a knob to a sauce for a rich, truffle flavour.
- Use for egg dishes such as scrambled egg or omelette.
- Add to sautéed mushrooms or mashed potato!
- Stir a spoonful into pasta or risotto.
- Use in sandwiches, on crusty bread or crackers.
Making Truffle Oil
- We strongly recommend that you DO NOT try to make your own truffle oil due to the risk of the bacteria that can cause the dangerous botulism toxin to develop.