If you look up truffle on the online dictionary, this is the description you’ll get ‘a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broadleaved woodland on calcareous soils’.
I mean, with that description, anyone would be doomed. But not truffle, instead it has such posh reputation that even Victoria Beckham would have been knocked off from the pedestal.
I’m aware that a lot of people find the taste of it… bold and strong. But my god, if you train your taste buds, this dish will become the poshest thing you have eaten and it will cost you around £5.
Obviously, I’m not talking about the actual truffle (though… I wish) but instead I need to take the next best thing which is truffle oil. It is a cheaper substitute for truffles, which enhance the flavour and aroma of truffle. I’m aware that most of these oils do not contain actual truffle. The first ever truffle oil I bought was from Lidl’s ‘deluxe range’ which was surprisingly very good. I quickly learned that not all truffle oils will taste the same (hinting at the truffle oil I have in the picture below…). I was expecting the flava flava foo and all I got was foo. So, make sure you get one that has a lot of aroma otherwise you will just end up pouring half of the bottle just to get some flavour.
250g Chestnut mushrooms
salt after taste
pepper after taste
1 tsp turmeric
1 tsp chili flakes
2 garlic cloves, chopped
1 medium large yellow onion, chopped
bunch flat-leaf parsley, roughly chopped
3-4 tbsp truffle oil
2 tbsp butter
grated parmesan, to serve
- Cook pasta according to the package, strain and before you set it aside add little bit of truffle oil and stir around.
- Preheat a pan over medium heat, add around 2 tbsp truffle oil and 1 tbsp butter. Add onion, garlic and turmeric.
- Add mushrooms, chili flakes and another tbsp butter. Salt and pepper after taste. Sauté mushrooms until cooked.
- Add parsley and 1-2 tbsp truffle oil. Let it cook for 2 minutes.
- Add pasta and stir well.
- When serving, add Parmesan and some fresh parsley for garnish.