Truffle And Mushroom Sauce

The star of our truffle usage was without a doubt this wonderful Truffle And Mushroom Sauce that I made to accompany a very rare roast beef fillet. We were lucky enough to be in Italy during truffle season.

Beef Fillet With A Truffle And Mushroom Sauce
Beef Fillet With A Truffle And Mushroom Sauce

For my Truffle and Mushroom Sauce I used Italian Black Summer truffles. These have a rough skin which is created by the stones surrounding them underground. The outer surface is black and the flesh is a pale grey with white marbling. The aroma is like smelling a forest with hints of garlic, wild mushroom and hazelnut. They are harvested in the summer months and are sold when fresh. They can be used to make flavour oil, salt and honey. As they are subtle in flavour you need to shave them just before using, as a finishing element. They are also great to use to infuse sauces, like I have done here, to add depth of flavour. The key is to not overcook the summer truffles and to enhance the flavour, use in cream based sauces. Pair your summer truffles with cheese and eggs, lobster or crayfish, caviar or fois gras or in simple pasta dishes. When cooking consider using garlic, shallots, lightly flavoured vinegars, mascarpone, Parmesan or pecorino, oranges, lemons and soft herbs. Tarragon, basil and rocket work well with summer truffles.

 

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5 from 1 vote

Truffle And Mushroom Sauce

Recipe Category: Sauce
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 20 g dried mushrooms
  • 30 g butter
  • 125 g mushrooms finely sliced
  • 125 mls thick cream
  • 125 mls whipping cream
  • 15 mls flour
  • Salt and freshly ground black pepper to season
  • 1 truffle thinly sliced

Method

  • put the dried mushrooms into a bowl and cover with hot water
  • when they have re-hydrated strain and reserve the steeping liqueur
  • slice the re-hydrated mushrooms
  • over a gentle heat, melt 1 tablespoon of butter
  • fry the mushrooms
  • add the cream and bring to a simmer
  • make a roux with the remaining butter and the flour
  • add to the sauce
  • leave to simmer to allow the flavours to develop
  • adjust the seasoning
  • use the left over steeping liqueur to thin the sauce down to pouring consistency
  • add the truffles and heat the sauce without boiling it

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13 thoughts on “Truffle And Mushroom Sauce

  1. Pingback: The Omnivore’s Hundred « Lavender and Lime
  2. 5 stars
    Oh! I have got to try this soon. Wishing I had all the ingredients to make some right now!

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