Summer Truffle Seasoning in Powder

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New product

Summer Truffle Seasoning in Powder

  

Our powdered summer truffle seasoning is to be used at the end of cooking or directly on the plate on meats, eggs, fish, pasta, rice, vegetables.

 

Net 30g jar (single format).

 

Price per 100g, all tax included: 39€83

  

(More details below)

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11,95 €

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Our summer truffle seasoning in powder is to sprinkle directly on the plate on a hot dish, to make the best use of its powerful fragrance.

Perfect for gourmets: sprinkle a few grains of our summer truffle seasoning in powder on grilled meat, chicken with creamy sauce, pot roast, steamed fish, farm eggs (fried, boiled, scrambled or omelette), but also on a Perigord salad, fresh pasta, mushroom risotto or simply mashed potatoes.

We suggest you keep your summer truffle seasoning in powder, once open, in the refrigerator or better in the freezer to preserve most of the black truffle flavor, while taking care on the same time not to tear off the aluminum seal at the end when opening the jar, so that it can be folded over the orifice of the jar after each use for better conservation.

When stored in a humid atmosphere, the contents of the jars may agglomerate. In this case, unscrew the cap and mix the contents of the jar with a knife.

See also our following recipes in which you can replace the sea salt with black truffle by the summer truffle seasoning in powderour sea scallops with sea salt and black truffleour small hot toasts with summer truffle carpaccio and sea salt with black truffleour salmon filet with mashed Jerusalem artichokes with sea salt and black truffleour mashed potatoes with sea salt and black truffleand our salad with sea salt and black truffle.

What are the differences between sea salt with black truffle and summer truffle seasoning in powder? The sea salt with black truffle will give you a nice crunchy bite due to the salt crystals, while the summer truffle seasoning in fine powder will bring you a forest flavor in addition to the scent of  black truffle.

 

See our other salts with mushrooms as well:

- Salt with forest mushrooms and fine herbs,

- Sea salt with black truffles,

- Sea salt with porcini, chanterelles and morels (3 small jars together),

- Coarse salt with porcini.

 

See also our mushroom powders:

- Porcini powder,

- Chanterelles powder,

- Horn of plenty mushrooms powder,

- Our special offer (bargain) of 3 mushrooms powders together (porcini, chanterelles, horn of plenty mushrooms),

- Morels powder,

- Small mushrooms powder,

- Shiitake mushrooms powder, called « Mushrooms powder for mother in law », 

- Amanita caeserea mushrooms powder.

 

Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines),

- Gourmet baskets (gift ideas).


And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

 
Data sheet
FamilyCondiments & culinary preparations
UseSprinkle at the end of the cooking process or directly on the dish onced served, on any kind of dish.
PreparationSimply sprinkle on dishes.
 
Recipes

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

-       Recipes with our porcini powder

-       Recipes with our chanterelles powder

-       Recipes with our horn of plenty mushroom powder

-       Recipes with our morels powder

-       Recipes with our small mushrooms powder

-       Recipes with our shiitake powder

-       Recipes with our Amanita caesarea mushroom powder

These recipes are 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 PORCINI POWDER

 

Creamy soup with porcini (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30): 

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable / chicken broth, according to your taste. 

Put one 90g pack of our dried porcini (cèpes secs) and 2 teaspoons of our porcini powder (poudre de cèpes)

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also use our dehydrated fast preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) which allows you to get this creamy soup very quickly: dilute our preparation in water or in a milk / cream, take it to a boil and maintain for 5 minutes cooking at low heat to thicken.

DOWNLOAD RECIPE SHEET

  

Porcini cappuccino, topped with salty whipped cream and porcini powder and served with small gingerbread croutons (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30):

Use the creamy porcini soup prepared in the previous recipe, or our dehydrated fast preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our porcini powder (poudre de cèpes). 

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter. 

You can also make the same recipe using our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Suggestion of a good deal of wine with porcini dishes: obviously, the agreements will not be the same if the mushrooms will be served as an accompaniment to main dishes (veal, chicken, prawns, risotto or fresh pasta) or tasted for themselves, simply grilled or fried in olive oil and decorated with some herbs (thyme, marjoram ...). Thus prepared, their aromatic complexity (hazelnut, wetland ...), their elegant and persistent flavors, and especially their soft texture, will be preserved, and they will then become a catalyst for the various expressions of the wine. 

The choices are endless, but if one wishes to favor the election of porcini land called "Bordeaux", Medoc red will be suitable. For example, if the mushrooms accompany a fried or grilled beef tenderloin choose a Château Rollan de By from North Medoc. If the porcini accompany white meat (veal, poultry) by nature much more delicate, go rather to Saint-Estèphe especially the Château Le Crock. Remember to drink in moderation because alcohol abuse is dangerous for health.

 

RECIPES WITH OUR CHANTERELLES POWDER

 

Creamy soup with chanterelles (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30): 

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable / chicken broth, according to your taste. 

Put one 90g pack of our dried chanterelles (girolles sèches) and 2 teaspoons of our chanterelle powder (poudre de girolles)

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

 

DOWNLOAD RECIPE SHEET

 

Chanterelles cappuccino, topped with salty whipped cream and chanterelles powder and served with small gingerbread croutons 

Use the creamy chanterelles soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our chanterelles powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR HORN OF PLENTY MUSHROOMS POWDER

 

Horn of plenty mushrooms creamy soup with horn of plenty mushroom powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of dried horn of plenty mushrooms and 2 teaspoons of our horn of plenty mushrooms powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Horn of plenty mushrooms cappuccino, topped with salty whipped cream and horn of plenty mushrooms powder and served with small gingerbread croutons

 Use the creamy horn of plenty mushrooms soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our horn of plenty mushrooms powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR MORELS POWDER

 

Morels creamy soup with morels powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 80g pack of our dried morels and 2 teaspoons of our morels powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Morels cappuccino, topped with salty whipped cream and morels powder and served with small gingerbread croutons

Use the creamy morels soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our morels powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR LITTLE MUSHROOMS POWDER

 

Little mushrooms creamy soup with little mushrooms powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put two 40g packs of our dried little mushrooms and 2 teaspoons of our little mushrooms powderpowder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Little mushrooms cappuccino, topped with salty whipped cream and little mushrooms powder and served with small gingerbread croutons

Use the creamy little mushrooms soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our little mushrooms powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR SHIITAKE POWDER

 

Mixed mushrooms creamy soup with shiitake powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of our dried mixed mushrooms and 2 teaspoons of our shiitake powder (mushrooms powder for mother-in-law).

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder.

DOWNLOAD RECIPE SHEET

 

Mixed mushrooms cappuccino, topped with salty whipped cream and shiitake powder and served with small gingerbread croutons

Use the creamy mixed mushrooms soup with shiitake powder prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our shiitake powder (mushrooms powder for mother-in-law).

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried morels with our morels powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder.

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR AMANITA CAESAREA MUSHROOMS POWDER

 

Mixed mushrooms creamy soup with Amanita caesarea mushrooms powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of our dried mixed mushrooms and 2 teaspoons of our Amanita caesarea powder. powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Mixed mushrooms cappuccino, topped with salty whipped cream and Amanita caesarea mushrooms powder and served with small gingerbread croutons

Use the creamy mixed mushrooms soup with Amanita Caesarea powder prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our Amanita caesarea powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried morels with our morels powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

   

OTHER RECIPES

Discover our other good recipes in our blog:

Good recipes with our pickled mushrooms,

Good recipes with our mushrooms powders,

Good recipes with our dried porcini,

Good recipes with our porcini in brine,

Good recipes with our dried morels,

Good recipes with our morels in brine,

Good recipes with our dried chanterelles,

Good recipes with our chanterelles in brine,

Good recipes with our dried horn of plenty mushrooms,

Good recipes with our dried little mushrooms,

Good recipes with our dried mixed mushrooms,

Good recipes with our mushrooms mix in brine,

Good recipes with our whole winter black truffles in brine,

Good recipes with our sliced winter black truffles in brine,

Good recipes with our winter black truffle juice in brine,

Good recipes with our whole summer truffles in brine,

Good recipes with our sliced summer truffles in brine,

Good recipes with our black truffle salt,

Good recipes with our mustards with mushrooms,

Good recipes with our oils flavored with mushrooms,

Good recipes with our mushrooms spreads and creams,

Good recipes with our porcini pasta,

Good recipes with our mushrooms risottos,

Good recipes with porcini cream soup,

Good recipes with preparations for omelettes with mushrooms,

Good recipes with meat pates with mushrooms.

 

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.

 

DISCOVER OUR VARIOUS BLOG POSTS:

About Eguisheim,

Eguisheim Mushroom Festival,

Mycelium

Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

 
Recipes

These recipes are 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 SEA SALT WITH BLACK TRUFFLES

 

Sea scallops with sea salt and black truffle (Recipe for 2 people - Preparation time: 8 min - Cooking time: 7 min):

In olive oil (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 spraying nose) fry the sea scallops on each side until they take a golden brown color.

Arrange on plates and, then add some sliced Bayonne ham (slightly fried) around, and finally put on each sea scallops some grains of our sea salt with black truffle.

Accompany your meal with lamb's lettuce salad with a vinaigrette made from our Modena balsamic black truffle flavored vinegar "vinaigre balsamique de Modène saveur truffe" in large size bottle or small size bottle with spraying nose and decorated with 2 finely chopped shallots.

Download recipe sheet

 

Small hot toasts with summer truffle carpaccio and sea salt with black truffle (Recipe for 3-4 people - Preparation time: 8 min - no cooking):

Slightly toast some small rustic bread slices, then pour on each slice a few drops of olive oil coming from the summer truffle carpaccio jar, and if not enough oil, add a few drops from 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 spraying nose.

Then add the summer truffle carpaccio slices one by one on the bread slices, and top with a few grains of our sea salt with black truffle.

Enjoy hot immediately.

Download recipe sheet

 

Salmon fillet with mashed Jerusalem artichokes with sea salt and black truffle (Recipe for 4 people - Preparation time: 30 min - Cooking time: 20 min):

Preheat your oven to 170 ° C (rotating heat) and place a container of water inside to avoid over-drying atmosphere when you cooki your fish.

Pour some olive oil (for example 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 spraying nose) on top of a thick salmon filet, then place it in the oven for 20 minutes.

When fish cooking is over, keep it warm in the turned off oven until your mashed vegetable and your sauce will be ready.

Prepare your mashed vegetable by steaming for 20 minutes 300g Jerusalem artichokes cut into small cubes, accompanied by 2 garlic heads.

Meanwhile, prepare your sauce by frying in a pan at high heat 10 grams of butter (you can use our white truffle flavored butter) with a small shallot, then add 10cl white wine.

Cook for 3 minutes, add 35cl liquid cream and 40cl whole milk, then cook again for 5 minutes at medium heat.

Season according to your taste with our salt with forest mushrooms and herbs "sel aux champignons forestiers et fines herbes" and let reduce at low heat for 10 minutes.

When cooked, mix the Jerusalem artichokes and garlic, and stir together with about 20g of butter (you can use our white truffle flavored butter) cut into small pieces, in order to create an emulsion.

Place your salmon fillet on a plate with mashed Jerusalem artichokes all around, then cover with your sauce and sprinkle a few grains of our sea salt with black truffle and serve immediately.

You can replace the Jerusalem artichoke with potatoes, selecting varieties with strong taste (Vitelotte, Ratte du Touquet, Bonnotte Noirmoutier, Roseval).

Download recipe sheet

 

Mashed potatoes with sea salt and black truffle (Recipe for 6 people - Preparation time: 15 min - Cooking time: 30 min):

This simple dish is transformed into an exceptional one with our sea salt with black truffle.

Peel 1kg potatoes (select Agata or Bintje), wash them and cut them into cubes.

Cook them in a pan or casserole, covered with water for 20 to 25 minutes.

Prick the potatoes with a knife or fork to check and adjust the cooking time.

Then drain the potatoes, add 1 tablespoon of butter (you can use our white truffle flavored butter), 80ml whole liquid cream and 100ml whole milk, and mix evenly.

Once mix is achieved, add 1 pinch of nutmeg and mix again.

Heat again for 5 minutes at low heat, and then sprinkle our sea salt with black truffle on the plates right before you serve.

Download recipe sheet

  

Salad with sea salt and black truffle (Recipe for 2 people - Preparation time: 5 min - no cooking):

Select a good salad as a green oak leaf, a heart of lettuce or a lamb's lettuce salad.

The vinaigrette or lemon sauce has to be light not to hide the smell of black truffles: use olive oil (such as 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 spraying nose) and add fresh herbs instead of onions, shallot or garlic.

Sprinkle slightly with our sea salt with black truffle and serve.

Download recipe sheet

 

Suggestion of a good deal of wine with dishes flavored with our sea salt with black truffle: prefer a white wine from Chablis or a dry Jurancon. Remember to drink in moderation because alcohol abuse is dangerous for health.

  

OTHER RECIPES

Discover our other good recipes in our blog:

Good recipes with our pickled mushrooms,

Good recipes with our mushrooms powders,

Good recipes with our dried porcini,

Good recipes with our porcini in brine,

Good recipes with our dried morels,

Good recipes with our morels in brine,

Good recipes with our dried chanterelles,

Good recipes with our chanterelles in brine,

Good recipes with our dried horn of plenty mushrooms,

Good recipes with our dried little mushrooms,

Good recipes with our dried mixed mushrooms,

Good recipes with our mushrooms mix in brine,

Good recipes with our whole winter black truffles in brine,

Good recipes with our sliced winter black truffles in brine,

Good recipes with our winter black truffle juice in brine,

Good recipes with our whole summer truffles in brine,

Good recipes with our sliced summer truffles in brine,

Good recipes with our black truffle salt,

Good recipes with our mustards with mushrooms,

Good recipes with our oils flavored with mushrooms,

Good recipes with our mushrooms spreads and creams,

Good recipes with our porcini pasta,

Good recipes with our mushrooms risottos,

Good recipes with porcini cream soup,

Good recipes with preparations for omelettes with mushrooms,

Good recipes with meat pates with mushrooms.

 

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.

 

DISCOVER OUR VARIOUS BLOG POSTS:

About Eguisheim,

Eguisheim Mushroom Festival,

Mycelium

Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

 
Ingredients & Average Energy and Nutritional Values

Ingredients: salt, potato starch, rice flour, summer truffle (5%), porcini and chanterelles in powder, black truffle flavor.

 

Average Energy and Nutritional Values for 100g prepared: not available

Energy: -

Fat: -

of which saturated fatty acids: -

Carbohydrates: -

of which sugars: -

Protein: -

Salt: -

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Summer Truffle Seasoning in Powder

Summer Truffle Seasoning in Powder

  

Our powdered summer truffle seasoning is to be used at the end of cooking or directly on the plate on meats, eggs, fish, pasta, rice, vegetables.

 

Net 30g jar (single format).

 

Price per 100g, all tax included: 39€83

  

(More details below)

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