White Truffles: Oh, my…

In Oregon’s emerging truffle industry, I feel like a newcomer to the party.   Admittedly, this truffle season I finally experienced my first cooking session with these quirky characters, legendary for their aphrodisiacal attributes.

At my local Roth’s market, I spotted a small collection of the knotted balls of excess on display, marked $199 lb.  According to “D”, our produce manager, the white truffles were provided by a reliable local purveyor who’s very tight lipped about their actual location in the wild.  At that price, he should be.

Oregon White Truffle
Oregon White Truffle

“D” suggested shaving them over a light pasta dish.  With white truffles, it seems much of their musky ephemeral garlic-like attributes are linked to their aroma, which can be fairly fleeting.  Thus, peppering the top of the dish, allows the most extreme up-close-and-personal olfactory sensation.  Since the heat of the pasta would cause the aroma to drift upward, salad would be deferred to a later date.

Truffles have an affinity to butter and cream, too.  Many of the dishes from Italy’s Piedmont region and specifically Alba, where truffles go for thousands of dollars a pound, are prepared quite simply.  Often pasta is tossed in a butter sauce seasoned with Parmesan.  Fresh truffle is then shaved on lavishly in front of the salivating guest.

My solution was a little different.  I took my old Pasta Carbonara, deleted the bacon, sautéed local mushrooms in a small amount of butter, tossed in the hot pasta, and added raw egg with Parmesan cheese to make a light sauce.

Pasta with White Truffle
Pasta with White Truffle

Into the bowls it all went.  A razor-sharp grater of some sort is necessary to shave truffles as thin as possible: my handy garlic shaver worked like a pro.  Oh, my…

Mushroom Carbonara with Truffles

3 Tbsp. butter, or part EVOO
1 shallot, minced
1 clove garlic, flattened
6 oz. wild or domestic mushrooms, cleaned and sliced
2-3 leaves sage, chopped, or 1 tsp fresh rosemary, minced
1 lb. linguine, cooked in salted boiling water until al dente; reserve 1 cup pasta water
3 eggs, beaten
1/2 cup Parmesan cheese, freshly grated, divided
Salt and pepper to taste
1 white truffle, gently wiped clean

  1. In a large sauté pan, heat the butter, add the shallot and garlic and cook until transparent, about 5 minutes. Add the mushrooms, herbs, salt and pepper, and sauté until the mushrooms soften and begin to release their juices.  Remove the garlic.
  2. In a small bowl, beat the eggs and add half of the Parmesan cheese.
  3. Over moderate heat, add the hot pasta to the mushroom mixture.  Reduce heat, pour the egg-cheese mixture over the pasta and toss to coat well.  It will make its own sauce and have shiny appearance, if it looks dry, add some of the reserved pasta water.  Sprinkle in the remaining Parmesan cheese and a grinding of freshly ground pepper.  Portion into pasta bowls. At the table, shave fresh truffle over the tops of the pasta.  Serves 4

 Oregon Truffle Festival

Wee doggies!  For mushroom and wine lovers, mark your calendars for the ultimate event:

Truffle Dog

The 2016 Oregon Truffle Festival
January 16 & 17: The Joriad™ 2nd Annual North American Truffle Dog Championship

January 22-24:  Newberg and the Yamhill Valley

January 29-31 Eugene and surrounding truffle and wine country

For more than a decade, the Oregon Truffle Festival has been the leading voice for a burgeoning industry, and an exciting culinary festival that sells out its popular dinners and tasting events year after year. From James Beard award winning chefs to truffle industry experts to food journalists and food enthusiasts, many renowned culinary figures participate in the Oregon Truffle Festival every year.

TruffeIt’s the only event of its kind in the country, and the foremost wintertime culinary event in the State of Oregon.As the first truffle festival in the English-speaking world, and “one of the top 5 destinations in the world for truffle lovers,” the Oregon Truffle Festival offers a culinary experience that simply cannot be found anywhere else. This is an international event that joins truffle fanciers and truffle experts from all over the world in three days of celebration, educational seminars, and hands-on experiences.

NEW IN 2016! Now in its 11th year, the Oregon Truffle Festival will expand to three weekends beginning with the Joriad™ North American Truffle Dog Championship, moving to an exploration of the terroir of Yamhill Valley truffle and wine country, and concluding with the festival’s popular Eugene weekend of events to close out the festivities. That means more events, more chefs, more education, more truffle hunting and more opportunities to celebrate Oregon’s most treasured culinary ingredient.

Source: About the Festival – Oregon Truffle Festival