Though I've never had the opportunity to work with hte truffle itself, I have often worked with trufle oil, both black and white.
The flavor of truffle has a mild "bite" to it, especially compared to the common mushrooms found in our supermarkets. It lends itself very well to a mixture of onions, portabellos (or cremini), All saute'd together in a good EVOO, then added to a good buttery roux. Add cream or milk and a touch of finely ground black pepper, a little salt, and you have a truly wonderful mushroom soup.
Use the truffle sparingly as it is a very powerful flavor and can overwhelm the other ingredients.
Another great flavor combination is to use them with EVOO and sun-dried tomatoes to make a pasta sauce. Use with a good cheese, like Fontina.
In the same way, use truffles as a flavoring for beef and poultry gravies and sauces, or insert truffle slivers as you would lardoons in a good beef roast.
One other thing to remember is that the truffle is very aromatic, carrying its flavor through volatile oils. If you smell it heavily in the air, that flavor is lost to the food. So take care to preserve the flavor by adding at the end of cooking time, or by coating the food, as in the case of the roast, with a coating to seal the outer skin. Use a complimentary glaze, such as a meat sauce, cooked onto the outer skin.
Another possibility is to toast loaves of itallian bread, that have been liberally spread with a combination of truffle blended with olive oil, and split llengthwise, over a wood fire. Then rub with raw-peeled garlic to make a variation on the Bruschetta theme.
Hope this gives you ideas.
Seeeeeeya; Goodweed of the North