Whole black winter truffle (Tuber melanosporum) in brine

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Whole black winter truffle (Tuber melanosporum) in brine with its natural juice

Net 10g jar (single format). 

 

Price per 100g, all tax included: 249€50.

  

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24,95 €

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Our whole black winter truffles have to be macerated in a fat before cooking to let their flavor develop and then take the maximum advantage of them.

Stir for example our whole black winter truffles in the scrambbled eggs, then let rest the blend in the refrigerator for about 1 hour and an half before cooking the omelette. This resting time allows the fat from the eggs to capture the truffle scent.

Also use our whole black winter truffles to make a sauce with sour cream or butter: in the same way, add your whole black winter truffles in advance in cream or butter, then let the blend rest in the refrigerator for about 1 hour and an half before heating your sauce.

Our whole black winter truffles are famous in sauces with meat, roasted or grilled poultry, scallops (schnitzel) with cream, sea scallops and shellfish as well. Our whole black winter truffles are also excellent in a risotto or on top of green asparagus simply fried in butter!

Canned whole black winter truffles transmit the flavors they have kept in their pot for about 1 hour and an half after opening. It is important to cook very quickly canned whole black winter truffles so that they send all their flavors to the dish being prepared.

Keep in mind that in general, truffle does not like to be heated, otherwise it may lose its flavors: add our sliced black truffles, only at the end of your recipe whenever possible.

See our recipes :

- with our black winter truffle: fresh tagliatelle with duck foie gras with black truffles, tagliatelle with black truffles and veal jus, cocotte eggs with black truffles and foie gras, red mullet portfolio and cauliflower cream with black truffle, sole fillets and asparagus with black truffle, risotto with black truffles and veal jus, and salad with black truffles.

- with sliced black winter truffle (brisures de truffes noires): omelette with sliced black truffles, scrambled eggs with sliced black truffles, sea scallops with sliced black truffles, lobster sauce with sliced black truffles, oysters sauce with sliced black truffles and truffled brie cheese. 

- with our black truffle juice (jus de truffe noire): easy sauces with black truffle juice, risotto with black truffle juice, potato puree with black truffle juice, boiled egg with bread fingers in black truffle juice, quail scrambled eggs with black truffle juice and green asparagus.

- with our summer truffle (truffe d’été): Alsatian pasta with foie gras and summer truffle sauce, risotto of pasta shells with ham and summer truffles, risotto with summer truffles.

- with our summer truffle carpaccio (carpaccio de truffe d’été): poultry with summer truffle carpaccio, hot little toast with summer truffle carpaccio and sea salt with black truffle, tournedos Rossini with summer truffle carpaccio and black truffle flower.

  

See our other different kinds of truffles in brine:

- Sliced black winter truffles,

- Summer truffle carpaccio,

- Summer truffle,

- Black winter truffle juice.

 

See also our other mushrooms in brine as well:

- Porcini in brine,

- Chanterelles in brine,

- Morels in brine,

- Mixed mushrooms in brine.

 

Discover our other mushroom products:
- Dried mushrooms powders,
- Dried mushrooms,
- Pickled mushrooms,
- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),
- Quick and preparations (soups, sauces, pasta, rice, savory cake, meat terrines).

And let yourself be surprised by our selection of nice objects:
- Mushroom knives,
- Books (mushroom determination, cooking mushrooms, beautiful mushrooms pictures),
- Stuffed mushroom toys,
- Carved wooden mushrooms,
- And humorous mushrooms figurines in ceramic (mushrooms in love).

 

 
Data sheet
FamilyTruffles in brine
UseWith meat and poultry (roasted or grilled), scallops (schnitzel) with cream, sea scallops, lobster or even oysters. Also in an omelette, scrambled eggs, in a risotto, in a farce in a mayonnaise or a truffle sauce.
PreparationInfuse with its juice in egg or sour cream before cooking.
 
Recipes

In this section, our recipes are grouped by type of mushroom and ranked in the following order:

-       Recipes with our black truffles

-       Recipes with our sliced black truffles

-       Recipes with our summer truffle carpaccio

-       Recipes with our summer truffle

-       Recipes with our black truffle juice

In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.

 

RECIPES WITH OUR BLACK TRUFFLES

 

Fresh tagliatelle with duck foie gras with black truffles

 
Tagliatelle with black truffles and veal jus

 

Cocotte eggs with black truffles and foie gras

 

Rouget portfolio and cauliflower cream with black truffle

 

Sole fillets and asparagus with black truffle

 

Risotto with black truffles and veal jus

 

Salad with black truffles

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR SLICED BLACK TRUFFLES

 

Omelette with sliced black truffle (Recipe for 4 people - Preparation time: 5 min - Maturation time: 1 hour ½ - Cooking time: 3 min):

Mix the contents of 2 jars of our sliced black truffles and their juice with 8 scrambled eggs. Let the truffle slices macerate the eggs for 1 hour and an half (we advise you to put back into the fridge during that time).

Season according to your taste with our truffe salt (fleur de sel à la truffe noire) and cook quickly in a pan with 50g butter.

Before serving, add on the top of your omelette our summer truffle (truffe d’été) cut into thin strips.

  

Scrambled eggs with sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

Mix in a bowl 2 tablespoons of thick cream (about 50g) and the content of our jar of sliced black truffle, season according to your taste with our truffe salt (fleur de sel à la truffe noire).

Then break your 5 eggs in a bowl and beat lightly with a fork to break the yolk.

Boil a large pot of water to use as a double boiler by placing a smaller pan in which you will melt 50g butter before adding the eggs.

Stir constantly with a wooden spoon and when the eggs are creamy, add the cream with sliced black truffles.

As soon as the preparation has a creamy aspect, spread the scrambled into individual ramekins and serve immediately, sprinkled with a few grains of our truffle salt (fleur de sel à la truffe noire).

Do not overcook your eggs with the sliced black truffles, as you risk to lose in softness and in aromatic intensity.

Try our recipe for your next brunch!

Instead of sliced black truffles, you can also add our sweet mustard flavored with truffles (moutarde aromatisée à la truffe) or our stronger Organic mustard flavored with truffle and black pepper (moutarde bio aux saveurs de truffe et poivre noir).

  

Sea scallops with sliced black truffle (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min): 

After cleaning, cut the sea scallops in their middle without going up at the end and gently drop the sliced black truffles inside before reconstituting the sea scallops.

Simply fry these sea scallops with sliced black truffles in salted butter in a pan, sprinkling them with a few grains of our truffle salt (fleur de sel à la truffe noire) before serving.

These sea scallops with sliced black truffles are delicately fragrant and delicious: a quick dish to prepare for a festive and elegant evening.

  

Sauce with sliced black truffles for lobster (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):

Stir the content of our jar of sliced black truffles with 3 tablespoons thick cream, add lemon juice and season according to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Heat gently to brew sliced black truffles in cream.

Then pour over the lobster meat.

If you want a more delicate sauce, for example for a dinner party: add the Crémant d'Alsace, coral lobster and the content of our jar of slices black truffles in the pan that was used to cook the lobster meat in the fat of your choice (you can use our extra virgin olive oil flavored with black truffle: condiment aux saveurs de truffe noire à l’huile d’olive extra vierge in large size bottle or small size bottle with spray).

Cook for 10 minutes and add the thick cream after cooking.

  

Sauce with sliced black truffle for oysters (Recipe for 2-3 people - Preparation time: 10 min - no cooking):

Collect water oysters for use as a base for your sauce, just add a little lemon in it and the content of our pot of sliced black truffles, heat a few minutes and pour on your oysters served in their shells.

You can also make a butter sauce with shallots and add our sliced black truffles just before you put the sauce on the oysters (very quickly fried and then replaced in their shell).

  

Truffled Brie cheese prepared with our sliced black truffles (Recipe for 2-3 people - Preparation time: 10 min - Maturation period: 24 h - no cooking) :

Cut in the middle (thickness direction) a « Brie de Meaux » (made with raw milk, not flowing).

Mix a good tablespoon of mascarpone with the content of our jar of sliced black truffle.

Season slightly with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Spread this mixture over one cut brie and cover with the other half brie.

Wrap your brie with cooking plastic film and set aside in the refrigerator for 24 hours.

One hour before serving, remove and unpack your truffled brie.

  

Suggestion of a good wine deal with black truffle or truffle flavored dishes:

It is essential to select a wine with a powerful nose that is able to compete with the powerful aroma of truffles.

With red meat, choose a red mature wine (eg, a Pomerol).

With white meat, omelettes, shellfish or fish, hold again a powerful white wine: a rather old Riesling from Alsace, a great Burgundy, a white Hermitage, a white Jura, or a Meursault.

With appetizers toast, pink champagne will be suitable.

A white Petit Chablis or a Beaujolais will be perfect for your wonderfully delicious truffled brie.

Remember to drink in moderation because alcohol abuse is dangerous for health.

  

RECIPES WITH OUR SUMMER TRUFFLE CARPACCIO

 

Poultry with summer truffle carpaccio

 
Hot little toast with summer truffle carpaccio and sea salt with black truffle

 
Tournedos Rossini with summer truffle carpaccio and black truffle flower

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR SUMMER TRUFFLE

 

Alsatian pasta with foie gras and summer truffle sauce

 

Risotto of pasta shells with ham and summer truffles

 

Risotto with summer truffles

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

RECIPES WITH OUR BLACK TRUFFLE JUICE

 

Easy sauces with black truffle juice

 

Risotto with black truffle juice

 

Potato puree with black truffle juice

 

Boiled egg with bread fingers in black truffle juice

 

Quail scrambled eggs with black truffle juice and green asparagus

 

This topic is incomplete because our site is still being created: its content will be enriched progressively. We thank you for your understanding.

 

COMMENTS ON THE RECIPES

 

Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.

 
Ingredients & average energy and nutritional values

Ingredients: Black winter truffle (Tuber melanosporum), black winter truffle juice, salt.

 

Average energy and nutritional values ​​per 100g:

Energy: kJ - kcal

Fat: g

of which saturated fatty acids: g

Carbohydrates: g

of which sugars: g

Protein: g

Dietary fiber: g

Salt: g

 

Values being determined

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Whole black winter truffle (Tuber melanosporum) in brine

Whole black winter truffle (Tuber melanosporum) in brine with its natural juice

Net 10g jar (single format). 

 

Price per 100g, all tax included: 249€50.

  

(More details below)

Write a review

 
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