Thanks to their exquisite taste with light notes of nuts, truffles have long been considered a valuable delicacy. But not every housewife has the financial ability to add this ingredient to her dishes in large quantities. Truffle oil can come to the rescue in such cases, so it is worth considering the characteristics and features of use of this product, as well as its beneficial properties and reviews of housewives.
What it is?
Unlike most edible oils available on the market (sunflower, olive, flaxseed, etc.), truffle (or truffle) oil is not made by pressing truffles. In fact, it is a regular vegetable oil (most often olive, although sometimes there is also an option based on sunflower, rapeseed and even grape seed oil), which has an aroma and taste characteristic of truffle.
According to legend, the first idea to pour truffles with olive oil was one of the French chefs, who was trying to find a way to preserve fresh mushrooms for as long as possible. After steeping the product for two weeks, he added it to one of his salads. Having appreciated the resulting noble taste, that cook began to purposefully make butter with the addition of pieces of valuable mushrooms, which allowed him to greatly diversify his signature dishes.
At the same time, the mushroom aroma from the oil evaporates relatively quickly, so it should be stored in a tightly sealed container and added to dishes right before serving.
Manufacturing
There are two ways to achieve saturation of the oil base with mushroom aroma:
- use natural pieces of truffles, filling them with oil;
- add artificial flavors specific to this product.
Due to the rarity and high cost of truffles, most industrially produced truffle oil is made artificially. Moreover, even the presence of pieces of mushrooms does not indicate natural origin - this ingredient is added to the product rather for beauty. In order for the oil base to be saturated with aromatic substances from the truffle, its volume fraction in the mixture must be at least 1/10, therefore This oil is not produced in large quantities and is not supplied to grocery chains. Both common varieties of truffles – white and black – are used as an aromatic base.
When producing a product based on artificial components, the characteristic taste and aroma is achieved by adding various substances contained in natural mushrooms to the base, which is almost always olive oil. The main one, which is part of all industrial types of truffle oil, is 2,4-Dithiapentane, which is also called “truffle sulfide”. In addition to it, the composition includes various esters, aldehydes, alcohols, ketones and androstenol characteristic of this mushroom.
The use of flavorings makes it possible to obtain in an artificial product the taste and smell characteristic of a natural product. But it is not always possible to convey subtle nuances of taste using chemicals, so real experts can almost always distinguish an artificial product from a natural one. And oil made from real mushrooms usually brings more benefits. The artificial product is an affordable alternative to expensive truffles, so thrifty housewives can sometimes add it to their dishes - it contains practically no harmful substances.
Homemade recipe
You can prepare this delicacy yourself using an oil base and natural truffles. The best ratio of these components, which allows you to achieve the most balanced taste and rich aroma, is from 1/5 to 1/4 of the mushrooms relative to the volume of oil.
The mushrooms need to be finely chopped or shredded, heated a little and mixed with the base. This can be done manually or in a blender. After this, the mixture must be poured into a glass vessel with a tightly closed lid and left in a dark, cool place for one to two weeks, then filtered. If you want to leave the mushroom pieces in the oil, you can do without filtering.
The finished product must be stored in the refrigerator, and the maximum shelf life of such oil is only 3 months.
Compound
According to the BJU formula, 100 grams of truffle product contains about 14 g of fat. The calorie content per 100 grams of product reaches values of about 120 kcal. Of course, the energy value and composition of oil from specific manufacturers varies and largely depends on what kind of vegetable oil was used as a base. Of the substances beneficial to the body, truffle oil contains vitamins B and E in noticeable quantities.
Benefit
Almost all fats and fatty acids that form the basis of the product are easily digestible. The vitamin E contained in the product is one of the strongest natural antioxidants, thanks to which the use of truffle oil reduces the risk of developing cancer and helps to slightly slow down the aging of the body. The same substance has a beneficial effect on the synthesis of collagen and elastogen in the body, so the condition of the skin, nails and hair improves in the person who uses this product.
The presence of B vitamins in the oil allows you to speed up metabolism, which helps remove harmful substances from the body, and also helps normalize the amount of cholesterol in the blood. The substances contained in truffle oil generally strengthen the nervous system, help fight the negative effects of stress and have a beneficial effect on sleep.
Consumption of the product by pregnant women can significantly reduce the chances of the fetus developing certain pathological conditions.
Harm
Regardless of the manufacturing method, not a single known industrial type of product contains overtly harmful substances. The only contraindication to its use may be individual intolerance to truffles or an oil base. However, you should not abuse the product, because it has a very high calorie content. Therefore, the average daily dose of this oil for an adult, healthy and physically active person should not exceed 50 grams.
Application
Heat treatment leads to the immediate disappearance of aroma even in natural truffle oil. Therefore, you need to add it to ready-made dishes. You can eat various salads, dishes made from meat, fish, seafood, beans or mushrooms with this oil. However, for most dishes for two or three people, one to two drops of oil is enough. It is not advisable to add a larger quantity, since the product has a pronounced taste and aroma, which can “clog” the main taste of the dish.
Truffles are delicious and very expensive mushrooms, especially popular in France and used in the traditional cuisine of this country. Not everyone knows that truffle oil exists. Is it useful? And how to choose it?
What is this product?
Truffle oil is a noble and rather expensive product, if, of course, it is natural. But, unfortunately, it is very difficult to find truly high-quality products, since unscrupulous manufacturers deceive consumers and add aromatic additives to ordinary vegetable oils that have the characteristic smell of delicious mushrooms. A genuine product may contain a small percentage of real truffle oil or be infused with them (or processing residues). One way or another, the share of mushrooms themselves in the composition is negligible.
If you think that you can taste the taste of truffles in oil, you are very mistaken. Even if the composition contains these mushrooms, they certainly will not fully convey their qualities. The only thing you can count on is a pleasant light earthy aroma.
Is truffle oil healthy?
Since there are very few truffles themselves and their components in the composition, the benefits of the vegetable oil itself are more accessible.
Useful properties of truffle oil:
- It is rich in vitamin E, and it is, first of all, a powerful natural antioxidant. This means that tocopherol neutralizes the adverse effects of free radicals, which can lead to cell degeneration and the development of cancer, as well as premature aging of tissues and their oxidation.
- The vitamin E described above is also very beneficial for the skin, because it provides it with complete nutrition and intense hydration.
- It also contains B vitamins, which perform many important functions. Thus, they take part in most metabolic processes occurring in the body, such as lipid, water-salt, water-electrolyte, carbohydrate and others. And this means that by consuming oil in moderation, you can normalize your overall metabolism.
- B vitamins are necessary to stabilize and improve the functioning of the nervous system, as they promote the restoration of nerve fibers and cells, improve sleep, and prevent the negative effects of stress.
- Truffle oil is useful to use during pregnancy and at the planning stage, as it ensures the harmonious development of the unborn child and significantly reduces the risks of developing fetal pathologies, such as disorders of the formation of the neural tube.
- The same vitamin E will help put hormonal levels in order, especially women’s. In addition, it has a positive effect on fertility, that is, it increases the chances of successfully conceiving and bearing a healthy child.
- If you use this oil in cosmetology, it will help provide nutrition and hydration to the skin, as well as stimulate the synthesis of elastin and collagen, restoring elasticity, youth and freshness.
Advice: do not consume oil in excessive quantities, and not only because of its high cost. Remember that the calorie content of 100 grams of the product reaches 700-800 calories, so it definitely cannot be called dietary and light.
How to use this product?
How to use truffle oil? First of all, it is used in cooking. But it’s worth remembering that natural truffles lose most of their amazing properties during heat treatment, so you definitely shouldn’t fry them in this oil.
To complement and transform a dish with this delicious addition, add it at the final stages of cooking or almost before serving. Try experimenting with meat, fish, side dishes, pasta, appetizers. Truffle oil also makes an excellent dressing for any salad.
Truffle oil can also be used in cosmetology. For example, try replacing regular vegetable oil with it when preparing various masks. It will also be a useful addition to a cream or other product. Or you can apply it to the skin in its pure form, this is also very useful. And this oil is almost universal, as it has a positive effect on the skin of the hands, face and whole body, and on the hair, and even on the nails.
How to make your own butter?
You can make your own truffle oil. Here's what you'll need for this:
- 500-600 ml of vegetable oil (preferably olive);
- a tablespoon of truffles (both fresh and canned are suitable).
Preparation:
- If you have a fresh truffle, you should wipe it with a napkin to remove dirt. Next, cut it into thin slices. Simply chop the canned truffle finely with a knife.
- Prepare a glass container with a tight-fitting lid. Place the chopped truffle in it and fill it with oil.
- Close the container tightly and put it in a cool and preferably dark place.
- Leave the oil for a week, or better yet, two. Strain it if desired, but this is not necessary.
- Ready!
Hello dear gourmets! Let's talk about "haute" cuisine. It is considered elitist, so not everyone will like it. Let's talk about truffle oil, which is made from the most expensive mushrooms.
Packaging: glass bottle with screw cap. The product is elite, which is why the bottle is small, only 125 ml.
The oil is light yellow in color with a green tint. There is sediment at the bottom, this is the truffle. When choosing an oil, you need to pay attention to the sediment, this is an indicator of quality. The sediment is proof that the oil contains truffles.
The base is, of course, olive oil.
Its 94%, and truffle 1%.
Grated truffles in oil, in the form of shavings.
Now let's gourmet.
I’ll say right away that when I tried it for the first time, the taste seemed rather unpleasant. I tried it in a store in Italy, they just poured butter on a piece of bread. In a salad, the taste of oil reveals itself in a completely different way.
The aroma of truffle oil is quite strong and not everyone will like it. The truffle has a very bright taste. Therefore, you only need to add a few drops to a salad or other dish. In this case, there is no need to add salt to the salad; the oil will balance the taste. It is best to add oil to vegetable salad; you can also add it to pasta. For example, Spaghetti Genoa style (). The taste is not as strong as the smell.
Truffles are dug out of the ground, so the taste contains notes of “chernozem”. There is also a hint of garlic. The taste of the oil is unusual, but interesting and pleasant.
Truffle oil will transform even a simple vegetable salad, making it royally exquisite.
Also, lovers of unusual tastes will like:
Blueberry muffin in the form of a chocolate bar ().
Chocolate with sea salt and almonds ().
Black truffle oil is a wonderful gourmet product that is used to season a wide variety of dishes. The delicately pungent taste of the oil turns ordinary food into a delicacy.
Truffles- These are very expensive and rare mushrooms. They grow underground next to the roots of some large trees. Although not all types of truffles are tasty, some of them are quite edible and are even considered a delicacy. They are so expensive that not everyone can afford to buy them. Black or white truffle oil is a great alternative to taste this miracle.
Black and white truffle oil. Which one is better?
Before comparing these two types of oil, you must first find out what types of truffles there are. There are several types of truffles. Black and white are the most common. The black truffle has dark-colored flesh, a diameter of 7 cm and a weight of about 100 g. The white truffle has cream-colored flesh. It is slightly larger, about 12 cm in diameter, and weighs up to 500 g. For consumption or for oil production, truffles should be collected in late autumn or even winter.
Black truffle oil is a vegetable oil, most often olive oil, with a strong black truffle aroma, while white truffle oil is the same, but with a white truffle aroma. Both oils have a rich, refined taste. The taste of black truffle oil is much stronger than white truffle oil, although the latter is much more expensive because white truffles are much less common in nature than black ones.
Use of truffle oil in cooking
The aroma of truffles is a cross between the smell of earth and mushrooms. There are two types of black truffle oil: real, in which olive oil is mixed with real mushrooms, and artificial, in which artificial flavors are added to the olive oil. The second option is much more common, and it costs less. It has a stronger aroma, so it must be added to dishes in smaller quantities than real truffle oil.
Truffle oil has a very interesting taste and aroma that enhances every dish. Whether it's salads, soup, sauce or gravy, they all become special with the addition of oil. It is not recommended to heat truffle oil, because it loses its mild, unusual taste. For the same reason, it should be added to dishes only after they are fully cooked.
Below are several recipes using truffle oil.
Asparagus with truffle oil dressing
Products:
Black truffle oil – 1 tbsp. l.
Extra virgin olive oil – 1.5 tbsp. l.
Sparkling wine vinegar – 1 tbsp. l.
Freshly squeezed lime juice – 1/4 tsp.
Sea salt – 1/2 tsp.
A pinch of freshly ground black pepper
Asparagus stalks, 900 g, rinsed and trimmed off tough parts of the stalks
Preparation:
For the salad dressing, whisk together the olive oil, black truffle oil, lime juice, salt and pepper in a bowl. Set aside. Pour enough hot water into the pan to blanch the asparagus. To improve the taste, add a little salt to the water. Soak the asparagus in hot water for 3-4 minutes. Drain the water and leave the asparagus in the pan. Add dressing, mix and serve on plates.
Mushroom sauce for pasta
Products:
Any pasta
Butter – 2 tbsp. l.
Garlic – 2 cloves, chopped or crushed
Shallot – 1 piece, finely chopped
Mushrooms – 450 g, chopped
Thyme – 2 sprigs: finely chop both leaves and stems
Red wine – 1/4 tbsp.
Cream – 1 tbsp.
Truffle oil – 2 tbsp. l.
Parsley – 5 sprigs (pluck leaves and chop coarsely)
Preparation:
Cook the pasta and set aside. Heat a thick frying pan over medium heat and melt the butter. Sauté the garlic and shallots for 2-3 minutes. Add mushrooms and thyme. Cook, stirring, until the mushrooms are soft. Add wine and reduce heat. Add the cream and cook for another 5-6 minutes until the consistency of a thick sauce is obtained. Remove the sauce from the heat and add the black truffle oil.
Place pasta on a plate, add mushroom sauce on top, and garnish with parsley. Serve immediately.
To make the dish tasty, you need to add a very small amount of truffle oil to it. There is absolutely no need for a large amount of it. If you use it sparingly, you will be able to enjoy its magical taste for a long time.
Real truffle oil is considered a delicacy. It is prepared on the basis of edible mushrooms, which have an unusual nutty taste with spicy notes. Most often, this unique oil is included in French cuisine.
It should be noted right away that truffle oil (or truffle oil) does not cost much less than the delicacy mushrooms themselves, so it is not in great demand among modern housewives. But at least occasionally it’s worth pampering yourself with dishes prepared with the addition of such a product.
As noted above, the oil under discussion is prepared from rare, expensive mushrooms. The most delicious and valuable truffles grow in Northern Italy and Switzerland. They are also found in the south of France.
Oil based on rare mushrooms is produced in two ways:
- Made from natural raw materials. When preparing the product, whole mushrooms or leftovers are poured with any vegetable oil. Next, the mixture is infused for a certain time and carefully filtered. Most often, truffle olive oil is produced this way. The finished product always has a very high cost.
- Made from artificial raw materials. The basis of the product is the aromatic component of truffles. This is a synthetic component. The finished oil turns out to be less natural and healthy than in the first option. But at the same time, it has a persistent taste and aroma that is difficult to distinguish from real mushrooms. This production method is used today much more often than the first. It allows you to get an inexpensive product.
It is believed that the creator of truffle oil was an unknown French chef. He immediately had at his disposal a large number of valuable mushrooms. To keep the delicacy fresh longer, the professional chef decided to simply pour olive oil over it. After 15 days, the cook had a very aromatic oily liquid at his disposal, which he added to the meat salad for the sake of experiment. The original taste of the finished treat pleasantly surprised him. Since then, the culinary specialist began to purposefully produce truffle oil and in every possible way contribute to its widespread use in cooking.
Features of use in cooking
The main option for using truffle oil is to add it to various dishes instead of fresh mushrooms or as an addition to them.
Professional chefs note that such a product would be appropriate in absolutely any savory treat.
Truffle oil is used very sparingly. It is enough to add just a couple of drops to the dish for the original mushroom aroma to appear. If you generously pour oil into a soup or salad, you can completely ruin its taste. Therefore, you need to strictly follow the recipe.
Truffle oil is delicious added to all kinds of sauces. It works best in salad dressings with freshly ground black pepper and lime/lemon juice.
It is important to note that the oil under discussion is absolutely not suitable for frying foods. This method will completely deprive it of its unique aroma. Therefore, the product must be added to ready-made treats.
Dishes with truffle oil
In modern cookbooks you can find many options for dishes with truffle oil. These include baked goods (for example, pizza), a variety of cold appetizers, and even soups.
Red fish appetizer
Ingredients:
- lightly salted salmon fillet – 200 – 230 g;
- eggs – 4 pcs.;
- truffle oil – 5 ml;
- grainy mustard – 20 – 30 g;
- fresh dill – ½ bunch;
- vinegar (table) – 60 ml;
- salt and pepper.
Preparation:
- Boil water in a small saucepan. Pour in salt and vinegar.
- Stir and use a spoon to make a funnel in the middle of the container. Very carefully pour the contents of a raw egg into it (with the water actively boiling).
- Cook for 2 – 2.5 minutes. Remove with a spoon. Repeat the procedure with the second egg.
- Slice the fillet very thinly. Finely chop the dill without stems.
- Mix mustard, herbs, truffle oil.
- Place the fish on a plate and spread the resulting sauce on top. Sprinkle with salt and pepper.
Complete the treat with hot poached eggs and serve immediately.
Salad with truffle oil
Ingredients:
- prosciutto – 130 g;
- portobello (mushrooms) – 5 pcs.;
- celery with leaves (stems) – 6 pcs.;
- chopped parsley – 40 g;
- red onion - half;
- arugula – 1 bunch;
- lemon - half;
- truffle oil – 3 ml;
- olive oil and salt.
Preparation:
- Cut the prosciutto into strips and fry until crispy.
- Place the prepared arugula on a large plate, first tearing it with your hands.
- Distribute small pieces of celery, onion half rings, mushroom slices and chopped parsley on top.
- Drizzle the appetizer with salted olive oil and freshly squeezed lemon juice (strained from the seeds).
- Garnish with fried meat pieces.
Drizzle the resulting salad with truffle oil.
Unusual first course
Ingredients:
- frozen porcini mushrooms – 350 – 370 g;
- milk – 1 full glass;
- white onion – 1 head;
- cream – ½ tbsp.;
- garlic – 2 – 3 cloves;
- soy sauce – 10 ml;
- truffle oil – 1 tsp;
- butter – 20 g;
- thyme and salt - to taste;
- chopped parmesan – 60 g.
Preparation:
- Thaw the mushrooms.
- Heat butter with soy sauce in a cast iron frying pan. Add finely chopped onion and garlic to the resulting mixture.
- When these ingredients become soft, add mushrooms.
- Simmer the mixture under the lid for 7 - 8 minutes.
- Transfer it to a saucepan. Pour in cream and milk. Cook for 12 – 15 minutes.
- Add salt to the soup and blend it with a blender.
- Add thyme. Bring to a boil and immediately remove from heat.
Pour truffle oil into the prepared treat. Pour the soup into portions and top it with chopped Parmesan.
Risotto with truffle oil
Ingredients:
- Pecorino (cheese) – 100 – 120 g;
- shallots – 1 pc.;
- olive oil – 40 ml;
- rice (Arborio) – 350 g;
- dry white wine – 80 ml;
- thyme – 8 g;
- butter – 70 g;
- truffle oil – 10 ml;
- vegetable broth - liter;
- salt.
Preparation:
- Chop the onion randomly and brown it in olive oil.
- Add rice to fry. Cook together for 5 – 6 minutes.
- Pour in the wine. Wait until the alcohol evaporates.
- Pour in the broth. Cook for 20 – 25 minutes.
- After adding the thyme, leave the mixture on the stove for another 3 to 4 minutes.
- Add both butter and truffle oil to the rice. Salt it.
Add the shredded sheep cheese last. Mix everything well.
Mushroom sauce for pasta
Ingredients:
- wild mushrooms (caps) – 270 – 300 g;
- heavy cream - 1 full glass;
- onion – 1 head;
- truffle oil – 5 ml;
- mushroom or vegetable broth - 1/2 cup;
- ghee, salt.
Preparation:
- Heat the oil. Fry pieces of wild mushroom caps on it until cooked. The liquid should evaporate from the pan.
- Pour cream and broth over mushrooms.
- Let the mixture boil and leave it on low heat until it thickens.
- Cool the sauce slightly. Mix with truffle oil.
Serve the flavorful sauce over long noodles.
Shrimp with porcini mushrooms and truffle oil
Ingredients:
- tiger shrimps – 1 kg;
- frozen porcini mushrooms – half a kilo;
- dry white wine – 1 full glass;
- chopped green onions – 1 tbsp. l.;
- truffle oil – ½ tsp;
- shallots (“baby”) – 4 heads;
- garlic – 3 – 4 cloves;
- cream (medium fat content) – 2/3 tbsp.;
- olive oil;
- sea salt.
Preparation:
- Cut white mushrooms into large pieces. Fry olives in oil. Cook for approximately 20 – 25 minutes, stirring frequently.
- Chop the onion and garlic very finely. Place in a small saucepan. Pour wine over it. Add salt and simmer on low heat. Simmer for about 8 - 9 minutes.
- Rinse the shrimp with cold water and peel completely.
- Place the seafood and cream in a saucepan. Cook the mixture for 3 – 4 minutes.
- Salt and pepper. Leave the contents of the saucepan on the fire for a couple of minutes.
- Mix with prepared mushrooms. Add mushroom oil.
It has a positive effect on the human body as follows:
- prevents the development of cancer;
- slows down aging;
- improves the condition of skin and hair;
- accelerates the metabolic process (which has a beneficial effect on the figure), increases metabolism;
- when consumed during pregnancy, it prevents the development of pathologies in the child (it is especially useful to use it in the first trimester);
- normalizes the functioning of the nervous system, makes sleep stronger and more peaceful.
If the oil is prepared from a high-quality base, it can be safely eaten even in an “interesting position.” The product can harm the body only if you are allergic to truffles or when it is prepared from false mushrooms. Today, the sale of counterfeits is very common. False truffles are especially common in online stores. Under no circumstances should they be eaten in their pure form or used to prepare aromatic oil.
