Few things are as rounded in the world of cuisine as the flavour and aroma of the black truffle. This fungus that grows underground, also known by its scientific name Tuber melanosporum Vitt, is a true gem of world gourmet gastronomy, capable of transforming even the simplest dish into an extraordinary tasting experience. With its intense aroma, its characteristic umami taste and its uniqueness, the black truffle is an exclusive ingredient worth trying.
This fungus grows underground in symbiosis with the roots of tree species such as oak, holm oak, hazel and kermes oak, among others. It only grows in certain regions of the world and during the season from November to March, and even in some years until the first days of April. One of these privileged regions is Sarrión, in the region of Gúdar-Javalambre (Teruel), considered by many to be the undisputed world capital of the black truffle. There, at Trufalia we work to offer our customers top quality fresh and preserved black truffles.
The harvesting process to obtain this exquisite mushroom is far from simple. The process requires the help of trained truffle dogs to detect the exact moment of maturity of the mushroom when it is underground. A slow, painstaking and patient job, which justifies the high value of every gram of this wonder of nature that can be used to elevate a large number of dishes to the gourmet category. That is why today we want to show you how to use the black truffle in creams and purees, two formats that allow you to enhance its aroma and flavour to the maximum, without the need for complex culinary techniques.
Why combine black truffles with creams and purees?
As mentioned above, the black truffle is an extraordinary ingredient, which has an enormous capacity to enhance and transform the flavour of almost any dish. But if there is a particularly suggestive -and very grateful- combination, it is that of black truffle with creams and purees. Although they appear to be simple , these dishes hide their own complexity, as they require well-calculated cooking, textures measured to the millimetre, and the right amount of seasoning to make them a real pleasure for the senses.
Creams and purees are made from foods that have been cooked and mashed to achieve a thick, homogeneous and silky texture. Generally we are talking about vegetables, but they can also include pulses, fruit or even proteins such as meat or fish. Mashed potatoes, pumpkin cream or leek cream are some of the most classic examples. They are already comforting on their own, but if we learn how to use black truffle cream correctly or how to make a quality black truffle puree, we are certainly going to another level.
Black truffle mashed potatoes, or even a simple mashed potato with black truffle, can become dishes worthy of a haute cuisine menu. Moreover, its correct use allows us to make the most of the qualities of this ingredient without wasting anything, as a small amount is enough to enhance the flavour and aroma of any dish. If you are interested, you can read our article to learn more about homemade black truffle sauces to enhance the flavour of your dishes.
Tips for incorporating black truffle in creams
When preparing a vegetable cream, there are several ways to integrate black truffle effectively. The first thing to bear in mind is that this fungus should not be cooked at high temperatures. If we subject it to excessive heat, its aroma and flavour, being so volatile, will vanish immediately. For this reason, we always recommend adding the black truffle at the end of the preparation.
The best option is to use fresh black truffle, as it is the one that offers the most authentic, deep and rounded flavour. Once the cream is ready -and off the heat- we can grate, slice or chop the black truffle directly on the dish. If you are looking for a milder alternative or do not have fresh truffle, you can opt for the preserved version or add a few drops of truffled olive oil.
In both cases, the key is not to overdo it: an excess of truffle can end up masking the basic flavours of the recipe, and here what we want is to achieve a gourmet balance. In addition, it is also advisable not to add ingredients to the creams that have too intense or spicy flavours, such as garlic, vinegar, cayenne or chilli peppers.
How to use black truffle in purees
In the case of mashed potatoes, the process is quite similar. The most common is to take advantage of the neutral and creamy texture of the mashed potato to contrast with the intensity of the black truffle. If you have never tried it, we encourage you to prepare a mashed potato with black truffle, a combination as simple as it is delicious.
Here it is also important to add the sliced truffle just before serving, so that its aroma is not lost with the heat, as this fungus should not be cooked. If you want, you can read this article on how to use black truffle in oils and sauces to enhance the flavour of your recipes.
Easy recipes with black truffle: delicacies to surprise
And if you feel like jumping into the world of gourmet cooking with some practical ideas, here are three simple but surprising recipes for you to discover the full potential that this gourmet mushroom can bring to your everyday cooking. Read on to discover them first hand!
Truffled mashed potato
To make this dish, boil old potatoes in salted water for a few minutes until tender. Then mash them with a potato masher and add a little butter, hot cream and a pinch of salt. While still hot, add sliced black truffle to taste just before serving. There is no doubt that mashed potatoes with black truffle is a classic dish that cannot fail.
Cream of mushroom and truffle soup
To prepare this delicacy, sauté onion, garlic and mushrooms in olive oil in a frying pan until golden brown. Then add vegetable stock, cook the vegetables for a few minutes and blend everything until you obtain a fine-textured cream. We recommend adding a splash of cream and finishing by adding sliced black truffle. This black truffle cream is ideal for a special dinner or as a starter for an elegant meal.
Cream of pumpkin cream with black truffles
To make this cream, we recommend roasting pumpkin, onion and carrot with a little oil and salt and then adding vegetable stock. Once the vegetables have been boiled, puree the mixture to a silky texture. We recommend serving the dish piping hot with a little grated black truffle on top and, if you fancy, some toasted seeds for added contrast. If you would like to discover more dishes other than black truffle cream, we suggest you read this article on delicious vegetarian dishes with black truffle.
As you can see, knowing how to make black truffle cream or how to use black truffle cream in your everyday dishes can make the difference between a good recipe and one that is truly unforgettable. At Trufalia, based in Sarrión, we have been selling fresh and preserved black truffles for years and sharing this unique product with the world.
