Real truffle oil is considered a delicacy. It is prepared on the basis of edible mushrooms, which have an unusual nutty taste with spicy notes. Most often, such a unique oil is part of French cuisine.

Truffle oil - how is it made, history of occurrence

It should be noted right away that truffle oil (or truffle oil) does not cost much less than delicacy mushrooms themselves, so it is not very popular among modern housewives. But at least occasionally it is worth pampering yourself with dishes prepared with the addition of such a product.

As noted above, the discussed oil is prepared on the basis of rare expensive mushrooms. The most delicious and valuable truffles grow in Northern Italy and Switzerland. They are also found in the south of France.

Oil is produced on the basis of rare mushrooms in two ways at once:

  1. From natural raw materials. When preparing the product, whole mushrooms or leftovers are poured with any vegetable oil. Then the mixture is infused for a certain time and carefully filtered. Most often, in this way, truffle olive oil is produced. The finished product always has a very high cost.
  2. From artificial raw materials. The basis of the product is the aromatic component of truffles. This is a synthetic component. The finished oil is less natural and healthy than in the first version. But at the same time, it has a stable taste and aroma, which is difficult to distinguish from real mushrooms. This method of production today is used much more often than the first.It allows you to get an inexpensive product.

It is believed that the creator of truffle oil was an unknown French chef. At his disposal was immediately a large number of valuable mushrooms. To keep the delicacy fresh longer, the professional chef decided simply to pour olive oil on it. After 15 days, the cook had at his disposal a very fragrant oily liquid, which he added to the meat salad for the experiment. The original taste of the finished treat he was pleasantly struck. Since then, the culinary specialist began to purposefully produce truffle oil and in every way contribute to its wide distribution in cooking.

Cooking Features

The main option how to use truffle oil is to add it to various dishes instead of fresh mushrooms or as an addition to them.

Professional chefs say that such a product will be appropriate in absolutely any savory treats.

Truffle oil is used very sparingly. Just add a few drops to the dish to reveal the original mushroom flavor. If you generously pour oil in a soup or salad, you can completely ruin its taste. Therefore, you must strictly follow the recipe.

Truffle oil is deliciously added to all kinds of sauces. Best in salad dressings, it is combined with freshly ground black pepper and lime / lemon juice.

It is important to note that the oil in question is categorically not suitable for frying products. This method will completely deprive it of a unique flavor. Therefore, the product must be added to ready-made treats.

Truffle Oil Dishes

In modern cookbooks, you can find many options for dishes with truffle oil. This pastries (for example, pizza), and a variety of cold snacks, and even soups.

Red fish appetizer

Ingredients:

  • salted salmon fillet - 200 - 230 g;
  • eggs - 4 pcs.;
  • truffle oil - 5 ml;
  • granular mustard - 20 - 30 g;
  • fresh dill - ½ bunch;
  • vinegar (table) - 60 ml;
  • salt and pepper.

Cooking:

  1. Boil water in a small saucepan. Pour salt and vinegar.
  2. Stir and make a funnel in the middle of the container with a spoon. Very carefully pour the contents of a raw egg into it (with active boiling water).
  3. Cook for 2 - 2.5 minutes. Get a spoon. Repeat the procedure with the second egg.
  4. Fillet very finely chopped. Chop dill finely without stalks.
  5. Mix mustard, herbs, truffle oil.
  6. Arrange the fish on a plate, top - distribute the resulting sauce. Sprinkle with salt and pepper.

Add treats with hot poached eggs and serve immediately.

Truffle Salad

Ingredients:

  • prosciutto - 130 g;
  • Portobello (mushrooms) - 5 pcs.;
  • celery with leaves (stems) - 6 pcs.;
  • chopped parsley - 40 g;
  • red onion - half;
  • arugula - 1 bunch;
  • lemon - half;
  • truffle oil - 3 ml;
  • olive oil and salt.

Cooking:

  1. Cut the prosciutto into strips and fry until crispy.
  2. Pour the prepared arugula onto a large dish, first tearing it with your hands.
  3. Top with small pieces of celery, half rings of onion, plate of mushrooms and chopped parsley.
  4. Pour the appetizer with salted olive oil with freshly squeezed lemon juice (strained from the seeds).
  5. Garnish with fried meat pieces.

Sprinkle the resulting salad with truffle oil.

Unusual first course

Ingredients:

  • frozen porcini mushrooms - 350 - 370 g;
  • milk - 1 full glass;
  • white onion - 1 head;
  • cream - ½ tbsp .;
  • garlic - 2 to 3 cloves;
  • soy sauce - 10 ml;
  • truffle oil - 1 tsp;
  • butter - 20 g;
  • thyme and salt to taste;
  • crushed parmesan - 60 g.

Cooking:

  1. Defrost mushrooms.
  2. Heat butter with soy sauce in a cast-iron skillet. Pour finely chopped onion and garlic into the resulting mixture.
  3. When these ingredients become soft, add mushrooms.
  4. Simmer the mass under the lid for 7 to 8 minutes.
  5. Put it in the pan. Pour in cream and milk. Cook for 12 to 15 minutes.
  6. Salt the soup and beat it with a blender.
  7. Add thyme. Bring to a boil and immediately remove from the stove.

Pour truffle oil into the finished treat. Pour the soup in portions and add it with chopped parmesan.

Truffle Risotto

Ingredients Composition:

  • Pecorino (cheese) - 100 - 120 g;
  • shallots - 1 pc.;
  • olive oil - 40 ml;
  • rice (Arborio) - 350 g;
  • dry white wine - 80 ml;
  • thyme - 8 g;
  • butter - 70 g;
  • truffle oil - 10 ml;
  • vegetable broth - liter;
  • salt.

Cooking:

  1. Chop the onion arbitrarily and brown in olive oil.
  2. Add rice to fry. Cook together for 5 to 6 minutes.
  3. Pour in the wine. Wait for the alcohol to evaporate.
  4. Pour the broth. Cook for 20 - 25 minutes.
  5. After adding thyme, leave the mass on the stove for another 3-4 minutes.
  6. Send both rice and butter to rice. Salt it.

Lastly add chopped sheep cheese. Mix everything well.

Mushroom Pasta Sauce

Ingredients:

  • forest mushrooms (hats) - 270 - 300 g;
  • fat cream - 1 full glass;
  • onion - 1 head;
  • truffle oil - 5 ml;
  • mushroom or vegetable broth - 1/2 tbsp .;
  • ghee, salt.

Cooking:

  1. Heat oil. Fry on it slices of caps of forest mushrooms until cooked. The liquid should evaporate from the pan.
  2. Pour the mushrooms with cream and broth.
  3. Allow the mass to boil and let it simmer until it thickens.
  4. Cool the sauce slightly. Mix with truffle oil.

Serve aromatic sauce with long noodles.

Shrimp with porcini mushrooms and truffle oil

Ingredients Composition:

  • tiger prawns - 1 kg;
  • frozen porcini mushrooms - half a kilo;
  • dry white wine - 1 full glass;
  • chopped green onions - 1 tbsp. l .;
  • truffle oil - ½ tsp;
  • shallots ("baby") - 4 heads;
  • garlic - 3 to 4 cloves;
  • cream (medium fat) - 2/3 st .;
  • olive oil;
  • sea ​​salt.

Cooking:

  1. Porcini mushrooms cut into large pieces. Fry in olive oil. Cook for about 20 to 25 minutes, stirring frequently.
  2. Chop onion and garlic very finely. Fold in a small stewpan. Pour wine. Salt and send to a slow fire. Strain for about 8 - 9 minutes.
  3. Rinse shrimp with cold water and clean thoroughly.
  4. Send seafood with cream to the stewpan. Cook for 3 to 4 minutes.
  5. Salt, pepper. Leave the contents of the stewpan on fire for a couple of minutes.
  6. Mix with prepared mushrooms. Add mushroom oil.
  7. Add chopped onion feathers last.

Serve a treat with young boiled potatoes. A rice or bean side dish will also suit it.

Benefits and harms of truffle oil for the body

First, talk about the benefits of the product.

It positively affects the human body as follows:

  • prevents the development of cancer;
  • slows down aging;
  • improves skin and hair condition;
  • accelerates the metabolic process (which favorably affects the figure), increases metabolism;
  • when used during pregnancy, it prevents the development of pathologies in the child (it is especially useful to use it in the first trimester);
  • normalizes the nervous system, makes sleep stronger and calmer.

If the oil is prepared from a quality base, it can be safely eaten even in an “interesting position”. The product can harm the body only if there is an allergy to truffles or when it is prepared from false mushrooms. Today, selling fakes is very common. Especially often false truffles come across in online stores. In no case should they be consumed in pure form and used to prepare aromatic oils.

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