I received my 1 ounce order of Oregon whites from oregonmushrooms.com. It was sent overnight via FedEx and arrived this morning.
I tore open the box and was immediately assaulted by the heady truffle aroma…
Oregon white truffles are weird.
They are not quite like their European cousins.
They look like truffles, they have a very pungent scent like truffles do.
After those basic comparisons, the differences in taste/smell are immense.
1. They don’t SMELL like ‘regular’ truffles. They have a smell that is very chemical-ly. Kind of reminiscent of Tarn-X and garlic and sweat.
A lot of people complain that truffle oils have synthetic chemicals in them to mimic the flavor of real- no synthetic truffle oil can out-chemical the scent of these things… not that it’s entirely a bad thing.
It’s hard to describe and sounds worse ‘on paper’.
They hold their own, I will say this much.
2. The experts say to NOT put them in uncooked rice/eggs when storing them (unlike regular truffles) because it leeches out the moisture. I put one of my 3 truffles in with the eggs and rice and left 2 in the brown paper bag.
I shaved off a few slivers for our breakfast this morning: scrambled eggs with white truffles.
The three or four thin slivers were almost too much for the three eggs that I scrambled.
I loved them- Maisie loved them- R did not. He found the chemical scent off-putting.
I still have most of the 3 truffles left… later today I am doing a pasta with Oregon white truffles. I decided that I will warm some of the truffles in butter before tossing with the pasta- as well as shaving some straight onto the top when serving.
Until then, the jury’s still out…
I will continue the updates- stay tuned!