Can I find a way to eat this? Black Truffle Edition!

July 28, 2011 8:52 PM

I have a dessicated black truffle from last October or November stored in arborio rice in the fridge (sealed glass jar.) I forgot it was in there! Risotto with the perfumed rice is obvious. What can I do with dessicated black truffle?

I thought about making the truffle into powder. Again, obvious. But would it be OK to infuse oil with, or is it too far gone? Sadly, I think making Truffle salt is an opportunity of the past at this point. But maybe not. What is your experience with this culinary misstep?

This truffle came from Italy or France. It was definitely fresh and not frozen.

I know black truffles are less optimal than white, but it seems a shame to throw it out.

What do I do with it?

posted by jbenben to food & drink (7 answers total)

If it still smells good, I would pulverize it and make truffle salt. Or try to infuse oil--as long as it's aromatic, I imagine it should work.
posted by thinkingwoman at 9:51 PM on July 28, 2011 [1 favorite]

I would also recommend making truffle salt salt. You could also grate it finely over pasta or fresh popcorn.
posted by cmgonzalez at 10:17 PM on July 28, 2011 [1 favorite]

If it still is aromatic - perhaps try soaking it in brandy. Then use the brandy in gravies or sauces. But I think it pretty far gone - try grating it into buttery creamy mashed potato and see if that wakes it up - or grated into layers of potato gratin.

Next time you get your hands on a truffle - try storing them in a mason jar with some eggs for a couple of eggs. Then softly scramble the eggs - the flavor will astound you.

Dude - how can you forget about a proper black truffle? I'd like to see what else you have in your pantry.
posted by helmutdog at 12:29 AM on July 29, 2011 [2 favorites]

I might be missing something here, but why don't you crumble it into bits, soak those in warm water and add it all to your risotto, at cooking stage two (when you add the first ladle of simmering broth)? Dried fungi are preserving great, so I wouldn't worry too much.
Oil or fat usually makes their aroma spring to life again, so make a rich risotto, lots of butter (and invite some friends).
posted by Namlit at 3:16 AM on July 29, 2011 [1 favorite]

Unless it smells stale, you can still use it to infuse your spirit of choice. You might be able to reconstitute it in broth and use the broth for something like cooking eggs, risotto, boiling mashed potatoes, or braising a piece of meat.

Maybe grate it and infuse your broth or spirit, then strain out the bits and use them for an omelet or frittata. The strained bits should still have enough flavor to enhance a nice cream sauce or gravy as well.

Perhaps you'd like me to come by and perform a taste test for you. You know, just to make sure it's OK to eat.
posted by S'Tella Fabula at 8:53 AM on July 29, 2011 [1 favorite]

Oh geez! That's right, mushrooms do dry out well. Perhaps this is not a disaster after all!

He's a good size. I will pulverize. Some will make salt, some will flavor the risotto... I may hold back a chunk and try to infuse an oil or some spirits.

I will endeavor to make all the suggestions work. Nam it, thanks for letting me know that fat will bring it back to life.

Thanks everyone,


helmut dog - my pantry is a thing of wonder, thanks for asking! I forgot about the truffle because I got pregnant and food wasn't fun for while there. Interestingly, I've been pretty bad ass in the kitchen since my son was born.

My favorite new obsession is this sauce, which you can only order over the internets, unless you live in Costa Rica. I gave out samples to friends so I could recruit and buy supply in bulk, thereby lowering the cost per bottle. Worked like charm!

Depending where you are, I'd be happy to try and get you a sample, muh hahahahahaha...
posted by jbenben at 11:33 AM on July 29, 2011 [1 favorite]

jbenben, I couldn't get that link to work (Safari said it was not a valid URL, but Safari is pretty crap) but I must know: What is this magical sauce of which you speak?

As to the future truffle acquisitions, I second the "put it in with the eggs" suggestion. I'm also curious how the current one turns out; to my understanding, the older it gets, the less fragrant it is and the less intense the flavour.
posted by guster4lovers at 12:20 PM on July 29, 2011