All month I’ve been seeing photos of gorgeous black and white truffle dishes from Europe… and making do with white and black truffle oils and butter.
This was so good… I am drooling just looking at it.
I live in a truffle-less wasteland… well, tundra, really. It’s the middle of winter in snowy Michigan and I am having unseemly cravings when I should actually just be juicing and starting my annual post-holidays diet and exercise trek to summer.
The first thing I did was look into the North American truffles coming out of Oregon and Tennessee. Oregon truffles (both black and white) are the kissing cousins of the European varieties. Some say they are inferior- others say they’re merely different and a force to be reckoned with on their own.
Oregon truffles cost 1/10th the price vs the European varieties. Tennessee truffles come from European Perigord truffle spores, so the savings isn’t that great. I am all for more bang for my buck, so I purchased white truffles from Oregonmushrooms.com (on sale now for $30 an ounce). They offered overnight shipping for $22 and should arrive tomorrow before 8 pm, so sayeth Fedex.
Since I’ve been surviving solely on truffle oils/butter for my truffle needs for the last few years, I figured the Oregon ones would (hopefully) satisfy my fresh truffle itch without breaking my budget.
I also have a back up plan in case the Oregon whites fail to meet my expectations.
All of the above will work nicely in any pasta dish… preferably, any good Italian egg pasta, accompanied by good shaved parmesan.
I will post again after my goodies arrive!