Fettuccine with White Truffle Butter and Mushrooms

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dragnlaw

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Came across a surprising amount of recipes for this dish. Truffle Butter and Mushrooms on Pasta, usually the above mentioned Fettuccine.
Would like to make it but have only Truffle Oil (very potent) and no real truffles to add to the butter. Would it be really a horrendous difference in taste not chopping up some for the butter?

Anybody made this?
Any tips or suggestions?
 
No you can use truffle oil, it wouldn't be unheard of, but the quality of the truffle oil is pretty important to the point that the dish might actually be better without it. The best and personally I believe the only oil to use are ones made with actual truffle with white accepted as the better choice and generally they'll use extra virgin olive oil as well and not artificially made truffle oil that is formulated in a lab.

I would experiment to find the best or most acceptable butter/truffle oil combo for your taste. Try adding different amounts to 1 cup of non salt butter and go from there. Start small, 1/4 tsp at a time and just keep adding to that 1 cup until you find it workable.

It's a dish I've made many times over the years but only with truffles and not oil but I would think it would work pretty well as long as the truffle oil is not too dominant.
 
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The Truffle Oil I have comes from Italy - not repackaged here. Also lists Black Truffles and Truffle aroma both. I'm thinking it will work, but as mentioned earlier - it's potent. A little will go a long way.

Been looking at the various recipes and every one is significantly different. Woof... gonna be a hard decision.
I'm afraid if I overpower - it will put me off the truffles completely. I'll never touch them again! LOL ahhh... ain't life GRAND!
 
I've had both enough over the years and do find it hard for fresh truffles to over power a dish generally speaking, especially white truffles, which is the exact opposite from the oils.

I do find that fresh pasta that is rolled thin and in the shape of tagliatelle or pappardelle to suit this dish better than thinner dry pasta's which would include fettuccini.

Not sure what the instructions are for your recipe but I would add the truffle butter at the end, off heat or over a pot of simmering water, taste and if you need to add more truffle butter it's easily done without the chance too much truffle butter was added earlier.

Lets us know how it works out. :)
 
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I think I would go with the fresh pasta. Been a while since I've made any so this would be a good excuse, eh?

But I might draw the line a finding and purchasing fresh truffles. Had I ever had this dish before and was the reason to try then yeah, I would. But never having had, don't think I'd go to the expense just to find out I'd either done it wrong or plain did not love the end results!

Will probably be heading to Quebec after Christmas or sometime into January.... let me know when you get the truffles in and I'll stop on my way!
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Truffle oil generally only smells potent in the bottle, with the flavor and smell quickly dissipating, especially if exposed to a lot of heat. This even happens, though not as quickly, when I use truffle oil that I've made at home with truffle end scraps. I tend to lightly drizzle truffle oil over the dish as it's being served.

If you want to give the dish a little more flavor, you could always reconstitute some dried porcini and use it in place of the truffle. Not the same flavor, but I've used porcini powder mixed in the flour for fresh pasta when I've had truffles before. Made for a fantastic dish!

You have to use a truffle when it's ripe. If you use an unripe truffle, you just wasted money and will probably never try it again because they taste kind of like what i imagine dirt would taste like. Your nose will be the first indicator. When the container it is being stored in is opened, you should get hit with a wall of fantastic aroma. If you don't, say no thank you. Once you cut it open, your eyes will tell you it's ripe, the background color and veining.

North American truffles are inferior to the European truffles, at least they were when we tried them years ago. And DO NOT buy Chinese truffles, they are vastly inferior.
 

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