7 Healthy Truffle Oil Recipes You'll Love To Fuel Your Next Workout 🏋🏻♂️🍄 🏃
Before we had the culinary world at our fingertips, we had TVs with cooking shows, and before that we had to sniff out the local cuisine - or settle for mum’s spaghetti. The world has changed, we can all be cooks with the latest mouth-watering recipes straight from the internet. Whether it’s Gordon Ramsay’s best burger recipe or Action Bronson’s famous Chicken Parm; tapping and consuming has taken the joy out of cooking. In my 10 years of training experience, I’ve noticed that diets have tended towards far too many extremes from dirty bulking to clean eating; shifting between breakfast at the golden arches (related article) or abstaining from food for most of the day (related article).
We want to change that.
Food can be enjoyable, home-cooked, gourmet and more importantly, keep us on the path to the glorious house of gains.
Enter the mighty truffle. A once difficult to source ingredient primarily found in Michelin star restaurants now can be found in your own home at an affordable price.
What is a Truffle and Truffle Oil?
The mother ingredient of truffle oils, the truffle, is a fungus that grows near certain species of trees. Similar to mushrooms, it requires wet weather to thrive, and a precipitous season can cause excitement among chefs well connected to truffle sellers. Typically dogs are used to hunt for truffles outdoors, which can be a tough gig and often fruitless if you’re not skilled.
Truffles are rare and can be very expensive - in 2014 a giant 4.16lbs white truffle was sold for over $61,000 to a phone bidder in China (related article). One of the main drivers for this is due to the truffles preservation challenges. Truffles begin to dry very quickly once they’re removed from the undergrowth. Distributors typically have a buyer ready within 36-48 hours to ensure its flavors are rich and erupting with freshness.
What Is Truffle Oil Used For?
Truffle oil is primarily used as a finishing oil - something to compliment a dish. Cooking with truffle oil on high heat will lose the main flavor so it’s best to avoid this.
Typically one would use truffle oil for pizza, pasta, salads, potatoes, fries, polenta, risotto, beef carpaccio, and even boiled eggs. Truffle oil can be quite rich in flavour for most palettes, so always use the oil sparingly to become accustomed to the elegant oily aroma. Check out some of our 7 favourite recipes below.
White Truffles vs Black Truffles
No this isn’t a truffle race war. There are differences between the two, especially when using fresh truffles in cooking.
Fresh white truffles are best served raw and usually shaved onto finished meal such as pasta, risotto, potatoes, eggs, and some types of white meat and fish. The aroma leans more towards garlic, but a much more distinct, delicate, yet tuned flavor.
Fresh black truffles on the other hand are usually cooked prior to serving. The full flavor palate is released when heated or cooked and paired with red meats and poultry. You might find this on your Beef Carpaccio in Southern Italy. The flavor of these truffles are much stronger, a more earthy and powerful aroma.
Where To Buy Truffle Oil
There are plenty of places online that now sell truffle oils, cutting through the charlatans to find authentic and long lasting truffle oil is the key. I’ve been using TruffleHunter products long before we partnered with them. Based in the Cotswolds, and in the truffle business for over 10 years - TruffleHunter have been providing the best source of truffles to leading chefs and restaurants in the UK - even flying them out on private jets!
As well as truffles and oils, they provide incredibly truffle salt, butter, mustard, cheese and much more. You can check them out on amazon but if you’re looking for a discount - we have 10% off any purchases with an email sign up.
If you’re ready to enter the truffle world - their award winning truffle butter is free with any purchase of fresh truffles.
Of course we couldn’t finish this article without real-life examples to cook with the decadent truffle oil. The pasta is by far the dish I love the most because everyone loves pasta and its super easy to make and its oh so fresh tasting with a drizzle of oil.
Truffle Oil Recipes
We’re starting a new line of recipes that your average home cook can use very easily to create incredible tasting food. We prefer low ingredient options to keep things simple and allow for each ingredient to shine.
Why not try our easy to make Truffle Fries below
1) Truffle Fries
Kitchen ingredients you’ll need:
Four large potatoes
Two tablespoons of olive oil
Two tablespoons of black truffle oil
Fresh ground pepper
80g grated Parmigiano Reggiano
Flaked black truffle sea salt (optional, but definitely worth it)
Before you start to cook, preheat your oven to 180 C. Lay down a sheet of baking paper on a baking tray and lightly coat with olive oil.
Wash your potatoes and leave the skins on. Cut to your desired thickness that you want your fries. Pat the cut fries down with a paper towel to rid them of moisture.
Toss the fries onto the baking paper and cover with Salt + Pepper (Use flaked truffle sea salt here). Ensure fries are separated and not covering each other.
Bake for 20 minutes until fries are crispy and golden.
Drizzle over some truffle oil and grated Parmigiano Reggiano and toss.
2) Truffled Egg Toast
2 slices of fresh thick crusty bread of your choice
Two handful of grated cheddar cheese (fontina cheese is even better)
2 medium sized egg yolks
2 teaspoons of white truffle oil
Flaky sea salt and pepper
Preheat the oven to 180C/160C Fan/Gas 4
Lightly toast the bread on both sides
Put the bread on a tray or cast iron pan. The goal is to make a well in the middle of the bread, not a hole. You can gently push down on the toasted bread to depress the center.
Distribute the cheese evenly around the rim of the well.
Mix the yolks together with the Truffle Oil and pour them into the well then bake for 3-5 minutes until the cheese melts.
Take the toast out and give the yolk a little stir then sprinkle with salt and pepper. Consume gracefully like a King.
*This recipe can be made even better with the addition of sauteed mushrooms. Mushrooms are cut from a similar cloth to truffles and therefore pair incredibly well together.
3) Truffled Boiled Eggs
3-4 medium sized free range eggs (room temperature)
White Truffle Oil
Medium chili powder
Flaky sea salt and pepper
Bring a saucepan filled with water to boil, roughly 3-4 inches. Ensure the water is bubbling
Gentle place the eggs into the saucepan, and time exactly 7 minutes.
Once the 7 minutes is complete - place the eggs under cold water, then peel.
Plate the eggs, slice the eggs into halves.
Generously season the eggs with salt and pepper, with chili powder to taste.
Drizzle a 1 to 2 teaspoons of Truffle Oil. Eat immediately
4) Grilled Asparagus with Poached Egg
16 – 20 asparagus spears
8 -10 slices prosciutto
Splash white wine vinegar
4 hens eggs
40g (1.5) oz White Truffle Butter
Heat the oven to 200C (400F) temperature and brush the roasting tin with olive oil. Cut off the thicker, woody ends of the asparagus. Slice the prosciutto in half and wrap the asparagus. Roast for 10-15 minutes.
Bring a pan of water to a simmer adding vinegar to taste. Swirl the water gently dropping in one egg at a time and poach until the white has formed. Take the eggs out with a slotted spoon, drain onto a cloth.
To serve, gently melt the White Truffle Butter on a low heat, arrange the asparagus on a plate, topping with the poached egg and spooning over the butter.
5) Roast Potatoes and English Truffle Oil
800g (1lb 8oz) maris piper potatoes
1 tbs salt
40ml (2 fl. oz) English Truffle Oil or White Truffle Oil
Pre-heat the oven to 200C (400F). Then peel your potatoes, cut in half (or quarters if large) and put these aside in cold water.
Bring a pan of water to boil, adding 1 tablespoon of salt. Then add your potatoes and simmer for 10 minutes.
Coat the roasting tin in a thin layer of English Truffle Oil or White Truffle Oil so it covers the surface and heat in the oven for 10 minutes.
Drain the potatoes and shake any excess water out. The potatoes should be fluffy but not cooked.
Remove the roasting tin from the oven and gently add the potatoes.
Roast for 45 – 55 minutes, turning the potatoes occasionally. We want our potatoes to be golden and crispy. Serve with a sprinkle of chopped rosemary and a drizzle of White Truffle Oil or Black Truffle Oil if desired.
6) Fresh Truffle Pasta
What you’ll need:
25g Fresh White or Black Winter Truffles or 50g Black Autumn Truffles
200g of dried Pasta, Penne or Farfalle
50g Parmigiano Reggiano or Grana Padano
50g White Truffle Butter
2 tbsp Extra Virgin Olive Oil
Salt to taste
1 tbsp Black Truffle Oil or White Truffle Oil
Use a fine grater to gently grate two thirds of the fresh truffles. Place this into a mixing bowl and add the truffle butter and olive oil. Mix these together and heat in a large flat bottomed pan until the butter has turned into liquid.
Grate the cheese with the same grater (to ensure none of the Fresh Truffles are wasted) and set aside.
Bring a pan of water with salt to boil. Cook the pasta until al dente.
Drain the pasta and put the pasta into the pan with the grated truffles, then add the grated cheese and truffle oil. Mix gently.
Plate up the pasta, bring to the table, and for the grand finale, shave the remaining fresh truffles at the table over each plate of pasta. If entertaining a guest, you may permit them to absorb the aromas as you grate the truffles with care over the pasta.
*Adding mushrooms into this recipe can also enhance the flavour incredibly.
7) Truffled Tomato Mackerel Fillet
What you’ll need:
4 Mackerel Fillets
Flaked Black Truffle Sea Salt
Black Truffle Ketchup
Prep the fish - season the skin side with Flaked Truffle Sea Salt, and dress the flesh side with Truffle Ketchup.
Lay the fillets skin side down into a hot pan and watch for the sides/ flanks and the v cut to begin to appear cooked.
Once this happens, turn the fish over. The skin should be golden brown in colour and feel crispy to the touch, the flesh will only need to be on the heat for about 60-90 seconds.
Ensure the fish is cooked through by applying firm pressure to the flesh.