One of our customers sent along this recipe for your enjoyment.
Angel Hair Pasta with White Truffle Oil and Black Truffles
4 quarts water
1/2 teaspoon salt
1/2 pound angel hair pasta
1/3 cup plus 2 tablespoons white truffle oil
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 teaspoon freshly ground black pepper
1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
1 black truffle, shaved
In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes. Drain and place in a mixing bowl, add the 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon salt, the black pepper, and chives and toss to mix.
To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately.
If you log onto our website you will see a cookbook entitled "The DotCom Chef," by Andrea Lynn Swengil. "The DotCom Chef" herself sent us a new recipe using our morel, porcini and shiitake mushrooms. The publisher of the book wrote to say "These are the best dried mushrooms we have ever had."
Veal Chops with JR Morel/Porcini/Shiitake Sauce
2 Veal chops cut 1-1/2-2 inches thick
2 tsp. Coleman Mustard
2 T chopped fresh sage leaves
1/4 c prosciutto, diced
1/4 c heavy cream
1/4 c chicken broth
2 T butter
1/4 c white wine
1 c mixed dried JR shiitake, morel and porcini mushrooms
Place dried mushrooms in enough hot water to cover them and allow to reconstitute for at least 30 minutes. Remove mushrooms and strain liquid through a paper towel to remove any grit. Reserve liquid.
Melt butter in large saucepan and saute veal chops till nicely browned (about 2-3 minutes per side) Remove chops. Add wine to pan and deglaze. Add two to three tablespoons of reserved water from reconstituted mushrooms, shiitake, morel and porcini mushrooms, sage, mustard, prociutto, broth and saute mixture for about two minutes. Reduce heat, stir in heavy cream, place veal chops back in pan, cover and cook 6-8 minutes. Place chop on serving plate and spoon sauce over.
We served this with beautiful fresh asparagus and wild mushroom large pearl couscous....delicious!
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