How to describe the taste of truffles

Cassie came in this week from The Wine and Truffle Company and gave us an education. “There’s nothing quite the taste of truffles,” she said, “it’s a bit like garlicky, mushroomy, peppery, there is nothing quite like it”. “There is nothing quite like it,” is a phrase a friend and I use before falling about laughing when we describe the flavour, texture and experience of eating an oyster. I adore truffles and oysters but I know exactly what she meant. You could also use the example of avocado or whiskey as a source for comparison.

We tasted the Hazelnuts in Truffle Honey, which their website recommends that you pour over ice-cream or dollop into yogurt. I reckon that you could make ice-cream with it and when the sample arrives (hint hint) I intend to giive it a crack a home and post the recipe on LLMs.

There are 20 items in the range and I am excited about what we will end up stocking and the recipes that our customers will be creating. Last week I used a few drops of their truffle oil in a Mushroom Ragu with Penne at home for Sunday dinner and it was totally transformed.

I asked Cassie while she was in the office to share her favourite fresh truffle recipe and I was pleased to learn that simplicity rocks. She simply melts some really good quality organic butter in a pan and adds the grated black truflle to the butter. It doesn’t do well with intense heat so the warm butter is perfect to bring out the flavour. Toss the truffle butter through some fresh pasta, I suggest linguine and then served with some roasted mushrooms and garlic scattered over the top – Perfection!