Oregon Truffle Recipes

Cooking with truffles is really an art that it should be approached as free-form, unconventional experimentation. With that in mind, we offer the following:

Classic Truffled Pasta

A simple dish such as this is a great way to really enjoy the flavor of the truffles for the first time. 

Prepare your favorite flat pasta. Immediately upon draining in colander, place portion-sized servings of pasta on individual plates, add paper-thin slices of Oregon White Truffles, add butter and toss. Wait 1 to 3 minutes then eat. The heat from the pasta will release the aroma which is picked up by the fats in the butter. For variations try: Italian seasoning, parmesan cheese or hazelnuts.

Omelets are great with a few Oregon White Truffles added just before folding the omelet!!!! (You've got to break a few truffles to get an omelet;-)

Enjoy grated or chopped Oregon White Truffles on salads or pasta with a little bit of freshly grated parmesan cheese and a light herbal vinegar and oil dressing. This complements the flavor of the Truffles and the result is heavenly.

Take several (adjust to taste) truffles and place between the skin and the meat of poultry before roasting.

Truffled Cream Cheese

Mix grated or chopped Oregon White Truffles with cream cheese (1:12 or so) and store in the refrigerator over night. The cream cheese takes on the flavor of the Truffles and it is absolutely wonderful on warm bagels. Any that is not consumed within three days should be frozen in portion-sized packages for later use.

Compound Truffle Butter

Mix 1 ounce cleaned Oregon White Truffles and one-half pound of room-temperature good quality butter, let stand over night. Serve on bagels, potatoes, pasta, vegetables or meat. Any that is not consumed within three days should be frozen in portion-sized packages for later use.

Peasant's Truffled Pate

This works best with fresh truffles but you may substitute frozen truffles if you add a few more.

Take three pounds of meat- one pound must be liver
I like to use one pound of ground turkey, one pound of ground chicken, and one pound of chicken livers
-or- one pound of ground pork, one pound of ground chicken and one pound of beef liver
-or- just about any type of meats used in the above proportion.

Soak overnight in Marsala or Madeira wine (enough to cover the meat)
Put the soaked meat into a food processor and chop.
Brown mixture in skillet.
Put meat back into the food processor. Add a cup + of Marsala or Madeira according to taste, fresh onion, Rosemary (fresh if possible), Salt, Freshly ground pepper, a clove of   Garlic or two, if you're a great chef you can use the yolks of 5 eggs (I just go ahead and use the whites, too),

TIP: Put in any spices and seasonings at this point. It is better to over season just a bit than to under season as the seasonings lose a bit of intensity during the rest of the process.

Then it's time to add the Oregon Black Truffles. I really like the truffles when used in pates. I agree with the great Julia Child, "Use as many truffles as you can afford." Leaving several whole black truffles to use in the tureens, add the rest in the food processor.

By this time, the whole thing should be wonderfully aromatic.

Put the mixture into several oiled tureens (any smaller, ovenproof dish will suffice). Position the remaining truffles in the tureens (the idea is to get a slice of black truffle when you slice the loaf) and add whole garlic cloves if desired. Cover the top of the tureen with foil and place the dish in a larger dish. Fill the larger dish with water about half to three-quarters the way up the side of the smaller dish (this give the finished product a better consistency). Bake at 350 degrees for an hour. Take out of the oven and cool. Place in refrigerator for at least three days. To serve:  turn tureen over on plate and loosen pate from tureen. Serve with bread or crackers, mustard, capers, olives, etc.

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