Below we offer general guidance to cooking with truffles, a selection of serving ideas, and some of the classic truffle dish recipes. For more inspiration, please visit our truffle cooking gallery to see photos from our professional chef and home cook customers. For something different, we also present some 18th and 19th century ways of eating truffles.
- Species: Our English black summer and autumn truffles are close cousins to the famous black truffle – the Périgord truffle, also known as black winter truffles, or simply “black truffles”. Ours can be used interchangeably with these in any recipe.
- Quantity: For most dishes you will require 8 – 12 grams per person. A starter will want less than a main course. A 50-gram truffle is about the size of a large hens egg. A 100-gram truffle is about the size of a tennis ball.
- Keep it simple: Truffles are most appreciated in simple recipes. Avoid using with ingredients with strong flavours or smells as the truffle flavour will be lost. Simple foods like pasta, rice, eggs or potatoes bring out the delicious truffle flavour.
- Use fats: The truffle aroma clings to foods containing fats such as eggs, cheese and cream.
- Shaving and Slicing: A truffle slicer/shaver helps you slice your truffle into paper-thin slices. This gives the most truffle flavour and gets the most servings out of your truffle. In some recipes, a grater or microplane is used.
- Avoid a lot of heat: Don’t cook them too much or you will drive off much of the flavour and aroma. If using in a hot dish, such as a soup or sauce, slice or grate the truffle in just before serving or warm briefly in a little oil.
- Use quickly: The strength of the truffle flavour will naturally decrease over time. We get our truffles to you as fast as we can and recommend you should eat within a few days. Our truffle care page gives guidance on how to store them.
- Wines: “When choosing drinks, a sparkling white wine is an excellent choice, with the respected bottles of southern England an ideal candidate – what grows together goes together, as they say. A white Burgundy will have come from very similar conditions to those nurturing our English truffles. If choosing red, a pinot noir is often light enough to complement the truffle without overwhelming it, and its earthiness is a great match”. Source: Great British Chefs: The past, present and future of English truffles
- Simply shave them liberally over pasta or risotto.
- They pair very well with egg dishes – scrambled egg, omelette, soufflé, a flan or just fried.
- Our autumn truffles are usually enjoyed raw. Shave them over cheese dishes, chicken, fish, canapés & hor d’oeuvres or grated into creamy soups or sauces just before serving.
- Infuse the flavour into eggs or cheese.
- Insert slices under the skin of poultry (chicken, turkey, pheasant, duck or guinea fowl), store overnight before cooking it.
- Make truffle mashed potato.
- Cream and cheese sauces thoroughly take up their flavour.
- Make truffle butter, truffle cream or truffle mayonnaise.
- For some unusual truffle pairings (bacon, banana, beef, beer, blue cheese, cauliflower, miso and onion) see this article for suggestions.
- For some more inspiration, see our Truffle Cooking Gallery.
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. Commercial manufacturers are aware of the hazard and will have followed safe practices.
|The advice of the UK Food Standards Agency to consumers is that vegetable in oil products [e.g. truffle oil] should not be made in the home. Although recipes can be found in cookery books, magazines and websites it should not be assumed that they have been designed to control the risk of botulism. If consumers decide to make these products, then they should be used immediately and any left-over thrown away. Source – Advisory Committee on the Microbiological Safety of Food (PDF file).|
If you do make truffle oil by placing shaved, grated or whole truffle in oil, you MUST refrigerate it and use it within a few days. A better alternative we have seen, but not tried is to:
Use a larger tupperware container and place an open bowl of olive oil in it, with the truffles around the outside of the bowl. The key point is that the truffles never actually contact the oil, only the aromatics are absorbed.
We produce several newsletters per year with truffle news, events, goods, services and offers.
Below are some classic truffle recipes and some truffle pudding suggestions! Additionally, we are delighted to reproduce River Cottage Head Chef Gill Meller’s recipe for Oatmeal with chicken skin & leeks (with our truffles) from his book gather.