Not the chocolate type, that come wrapped in pretty coloured papers and boxes, truffles are a type of fungus that are especially prized in European cuisines. My truffle and mushroom linguine pasta recipe is full of flavour and quick and easy to make. In fact, you can make it in less than 15 minutes!
They have a distinct and potent taste, which once you have tried you can easily pick out if you happen to eat it again. I would describe it as a very rich flavour, with both a nutty and mushroom like taste.
There are different varieties from black, white, burgundy and more. Each with a slightly different depth of flavour.
Famously, large truffles are quite sought after, and have been known to sell at auction for over £50,000 . This has lead to an impression from your average consumer (i.e. my friends, and myself) that anything remotely truffle related is expensive, and pretentious. It doesn’t have to be though!
My experience of truffle has ranged from a local restaurant, with average prices using truffle oil in almost every dish, with no noticeable increase in price compared to it’s competitors. To eating freshly grated truffle gnocchi at a food festival in Florence for just a few Euros.
And most recently enjoying an absolutely wonderful plate of black truffle and parmesan risotto at The Walnut Tree for £12 (which is in fact still on the menu – if you get chance to visit!) this price is about average for starters at the Michellin starred restaurant, with prices ranging from £8-£16.
So, you don’t have to be a millionaire to enjoy the taste of truffle.
This truffle and mushroom linguine pasta recipe uses truffle infused extra virgin olive oil, bought at my local supermarket.
The brand I used was called Terre Nostra, I really enjoy using it in my cooking, and it also lasts a long time as it is quite potent so only needs to be used sparingly.
Does it compare to the fresh truffles I have tried in Florence and The Walnut tree? Not quite, but it is a very close second and still one of my favourite indulgent comfort foods.
If you happen to have some spare truffles in the house, then by all means shave a few pieces on top of this recipe for a finishing touch, and send any leftover to me 😉
I usually make this recipe for myself as a little 10 minute lunch time treat, so the measurements are per portion.
I also use basil oil in the photograph, which it literally just a bunch of basil blitzed in a food processor with olive oil.
For more truffles recipes check out:
Scrambled tofu on truffled sourdough bruschetta From Fuss Free Flavours
Roasted pumpkin soup with fried sage and white truffle oil From Elizabeth’s Kitchen Diary
Vegetarian aubergine, mushroom and truffle no-meatballs From Emily’s Recipes and Reviews
Bruschetta with Truffle Gremolata & Griddled Asparagus From Fuss Free Flavours
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.