On Oregon Truffles...

[Raff]

Hi. I was wondering if any of you have used Oregon truffles in your cooking. If you have what did you think of them? And what did you think of them compared to European or Chinese truffles?

Theres several different kinds of truffles in Oregon but the main ones are the

Oregon Whites (two types actually spring and fall / Tuber oregonense and Tuber gibbosum)

and Oregon Blacks (Leucangium Carthusianum)

What are your thoughts on Oregon truffles?

Thanks

Raff

[chrose]

I have used the Oregon whites and I was amazed by them. Frankly I haven't had a $1000 Urbani truffle to compare it to, but I found it to be very, very fragrant and a nice treat. (Good price too!)

[Austin_]

You can't go wrong with oregon truffles. They are delicious in almost anything- including in scrambled eggs, rissoto, or pasta. Truffle oil is also delicious, too. Add some of that to a chicken pot pie and I would be all over it. Be sure to choose a relatively cheap truffle unless you want to spend $160,000 dollar on a single mushroom. A moderately inexpensive truffle is still incredibly delicious. I think it's also delicious in Miso soup, chicken al a king, and pretty much anything. It has a distinctive, earthy, fancy taste toward it that I just love.

[Raff]

Well thats positive.. The reason I ask is I live in Oregon and have managed to run across a patch or two. I'm familiar with cooking with wild mushrooms, morels and chanterelles mostly, but I haven't done anything with truffles yet.

But since they are readily available, I thought I might give them a try.. they certainly are fragrant, and how they smell changes from day to day.

Everyone says they are good with eggs.. so I'll give that a try.. any thoughts as to making my own truffle oil? People say cooking them diminishes the taste , but I don't want to give myself botchilism either.. What are the rules on infusing oil with an uncooked product?

[mudbug]

Raff,

Mushrooms are not known for botulism issues as chicken and garlic are.

Make sure to drain any excess liquid (which you can use for other things) from the truffles before incorporating them into the light oil of your choice. If you slice or chop the truffle(s) first, they will infuse more into the oil due to increased exposed surface area.

Fresh truffles are much like using fresh basil. You just can't beat it when it's fresh and the integrity of the original ingredient is not altered which is why truffle oil and truffles are often used to finish dishes, and not cooked in.

[Raff]

What do you mean by drain off any excess liquid? There really is no excess liquid that I'm aware of. Truffles are hard and although they are slightly moist when cut open theres not really anything to drain. Or is there some step of preparation that I'm missing?

[Raff]

So does anyone want to take a stab at how I drain a truffle? I saw something similar on another website.. It also mentions draining truffles.. How do I do it?




I tried to post a link to that website, but it won't let me because I have less than 15 posts here..

[chrose]

Originally Posted by mudbug

Mushrooms are not known for botulism issues as chicken and garlic are.

Make sure to drain any excess liquid .

Actually anything that is in contact with soil stands a chance of creating botulism.
http://www.colostate.edu/orgs/safefo...R/v2n4s08.html

Do a search on Cheftalk for botulism and you will find several large threads about oils and botulism.
As far as draining the only thing I have ever heard of is after washing them if you choose to do so.

Here's another link that contains many more links. http://everything2.com/index.pl?node_id=1542272

And after all is said and done feel free to ship off some of those truffles if you have too many to deal with

[Raff]

Actually anything that is in contact with soil stands a chance of creating botulism.

Hah thats what I thought.. Now I guess I'll have to read up to see what the best way to prevent that without heat is.

As far as draining the only thing I have ever heard of is after washing them if you choose to do so

Well I don't think that would be any liquid I'd want to save for later use. sort of like washing ones hands then using that for flavoring.. lol yuck!!!

I'm not sure if I'll have too many to deal with, but if you really want a couple I might send a few to you.. send me your e-mail address.

[gonefishin]

Hi all,


I'm not going to buy any right at this moment. But where can one buy Oregon ttruffles? I've seen them in a few of the "gourmet" online stores. But I'm really hesitant to order from some of them. Mainly...because of some of their other products are less than desirable...which leads me to wonder about their dedication to freshness of the product. I would much rather buy as close to the "farmer" as I can.

any suggestions?

thanks,
dan

[Raff]

I went out and got some from out in the woods.. Mmm mmm they taste great.. they had them for 100.00 a pound at the grocery out here.. I probably raked up a 1/3 of a pound for free.. and they don't get any fresher than that..

I'd post a pic of them but I don't have 15 posts yet lol..