Our MEGA list of 30 truffle oil recipes for every occasion

Have you ever heard of truffle oil?

If you’re been paying attention to recent trends in cooking, chances are good you’ve come across a few recipes using truffle oil during your culinary adventures. You might have eaten them in upscale restaurants, or you may have even been served them at family get-togethers.

But what about cooking with truffle oil recipes on your own?

If you’re looking for more information about truffle oil uses and recipes you can try at home, you’re in the right place. In this article, I’ll give you some tips for how to use truffle oil in your cooking, and then provide you with 30 of the most incredible recipes you’ve ever seen—all of which include truffle oil as one of the main ingredients.

Best of all, if you’re looking for the best recipe with truffle oil, I’ll be sure to give you a suggestion or two at the end of this piece. You’ll be ready to grab a bottle of your favorite truffle oil and start cooking right away.

Read on for all the information you need to make the best recipes you can imagine with truffle oil!

Tips and Tricks for Cooking with Truffle Oil

Cooking with truffle oil is simple enough, but if you follow these tips and tricks you’ll be able to make the best truffle oil recipes you can imagine every time.

  • Not all truffle oils are made equal. Pay close attention to the label of your oil and check the ingredients list. Real truffles should always be an ingredient if you’re concerned with using authentic truffle oil. Avoid oils that say “truffle oil aroma” or “natural truffle flavor.”
  • White and black truffle oils don’t taste the same. Most recipes for truffle oil will specify the type of oil you need. If the recipe doesn’t specify, the oil should be interchangeable, but many ingredients work better with one type than with another.
  • Depending on the type of recipes with truffle oil you’re making, you might not need to heat your oil. Sometimes, truffle oil can be added at the last minute or even mixed into sauces without any cooking to make your food taste great easily.

1. Mushroom Spinach Side

This side dish is a quick and easy way to incorporate truffle oil into any meal.

Prep Time: 5 minutes

Cook Time: 10 minutes

Difficulty: 1

Mushroom Spinach Side

source: http://www.epicurious.com/recipes/food/views/spinach-and-mushrooms-with-truffle-oil-351039

Ingredients

  • 10oz white button mushrooms, sliced
  • 2 tbsp butter
  • 9oz bagged fresh spinach, leaves only
  • 1 chopped shallot
  • 2 tsp white truffle oil

Procedure

1. In a large skillet over medium-high, melt butter completely.

2. Add mushrooms and cook for about 8 minutes, stirring often, until tender.

3. Add shallot and cook for 2 minutes more, stirring often.

4. Add a third of the spinach at a time and cook about 2 minutes per batch to wilt slightly.

5. Cook until spinach is wilted and warm, stirring often.

6. Add truffle oil and stir to combine flavors well.

7. Season with salt and black pepper if desired, and stir again.

8. Serve warm.

2. Truffle Portobello Mushrooms

If you love the way truffle oil works with mushrooms, you’re sure to enjoy this dish.

Prep Time: 5 minutes

Cook Time: 20 minutes

Difficulty: 2

Ingredients

  • 2 tbsp fresh thyme, chopped
  • 1/3 cup grated Parmesan cheese
  • 4 cleaned Portobello mushrooms, caps only
  • Salt and black pepper to taste
  • 4 tsp white truffle oil
  • Olive oil to taste
  • 1 cup oyster mushrooms

Procedure

1. Preheat a grill to medium-low.

2. While grill is heating, combine thyme, Parmesan, and salt in a small bowl by hand.

3. Brush mushrooms well with olive oil on both sides and sprinkle with salt and pepper.

4. Cook on the grill, cap-down, for 5 minutes.

5. Flip and cook for 5 minutes more.

6. Divide cheese mixture between all four mushrooms, filling the caps lightly.

7. Cover the grill and cook for a few minutes more to melt cheese.

8. Remove from grill and drizzle with white truffle oil.

9. Add a small amount of olive oil to a skillet over medium heat.

10. Add oyster mushrooms and cook 5 to 7 minutes or until tender.

11. Add salt and pepper to taste and stir to combine well.

12. Serve stuffed Portobello caps topped with oyster mushrooms.

3. Truffle Pizza

There’s nothing quite like truffle oil on pizza. Try it for yourself with this recipe!

Prep Time: 20 minutes

Cook Time: 45 minutes

Difficulty: 3

Truffle Pizza

source: http://www.myrecipes.com/recipe/wild-mushroom-pizza-with-truffle-oil

Ingredients

  • 1 package quick-rise yeast
  • 1 tsp sugar
  • ½ cup warm water
  • ½ tsp salt divided
  • 1-1/2 cup all-purpose flour, divided
  • 2 tsp cornmeal
  • 2 tsp olive oil
  • 2 cups sliced cremini mushrooms
  • 2 cups sliced shiitake mushroom caps
  • 1-1/2 cups sliced Portobello mushrooms
  • 2 tsp chopped fresh thyme
  • 2-1/2oz shredded fontina cheese, divided
  • ½ tsp black truffle oil
  • ¼ tsp sea salt
  • 1oz grated fresh Parmesan

Procedure

1. Dissolve yeast and sugar in warm water in a large bowl and let stand for 5 minutes.

2. Spoon flour into measuring cups and level off.

3. Add 1-1/4 cups flour to yeast mixture along with ¼ tsp salt. Stir until dough forms.

4. Turn out onto a floured surface and knead until smooth.

5. Add remaining flour 1 tbsp at a time to keep the dough from sticking. You may not need all of the remaining flour for this purpose.

6. Coat a large bowl with nonstick cooking spray and place dough in the bowl.

7. Cover and let stand 30 minutes in a warm place to rise. The dough should double in size.

8. Punch down and cover again. Let stand 5 minutes more.

9. Line a baking sheet with parchment paper and sprinkle cornmeal onto the paper.

10. Roll dough into a large circle on a lightly floured surface. Be sure to roll out evenly.

11. Move dough circle to the baking sheet and crimp the edges to form a crust.

12. Let stand for 10 minutes to rise. Meanwhile, preheat oven to 475 degrees Fahrenheit.

13. In a large skillet over medium heat, warm 2 tsp olive oil.

14. Add ¼ tsp salt along with all mushrooms and cook for 7 minutes, stirring often, until mushrooms are tender.

15. Sprinkle ¼ cup fontina cheese over dough and spread mushrooms evenly across the dough as well.

16. Sprinkle with thyme and drizzle well with truffle oil.

17. Top with remaining fontina cheese and Parmesan.

18. Bake fro 15 minutes until browned.

19. Remove to cutting board.

20. Season with sea salt and let stand 2 minutes.

21. Serve.

4. Truffle Risotto

Risotto is a great pair with fresh truffles, and it works well with truffle oil in this great recipe.

Prep Time: 25 minutes

Cook Time: 25 minutes

Difficulty: 3

Truffle Risotto

source: http://allrecipes.com/recipe/231374/risotto-with-truffle-and-parmesan/

Ingredients

  • 1-quart chicken broth
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1-1/4 cup Arborio rice
  • ½ minced white onion
  • ½ cup dry white wine
  • 2 tbsp white truffle oil
  • 1/3 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1 tsp milk
  • 2 tbsp chopped fresh parsley

Procedure

1. In a large stockpot over medium-low heat, add chicken broth and cook until warm.

2. In a large skillet with a heavy bottom, melt olive oil together with 1 tbsp butter.

3. Stir in onion and cook for 2 minutes.

4. Add rice and stir to coat with oil and butter.

5. Cook and stir for 1 minute more.

6. Pour in wine and cook until liquid has been completely absorbed. This should take about 5 minutes.

7. Ladle in hot chicken broth one ladle at a time, stirring each time and cooking until liquid is absorbed.

8. Continue until rice is al dente. This should take about 30 minutes.

9. Stir in 2 tbsp butter, Parmesan cheese, truffle oil, and milk until combined well.

10. Season to taste with salt, pepper, and parsley.

11. Serve warm.

5. Leek Asparagus Soup

Try truffle oil in this delicious gut-healing soup that’s great for anyone with digestive issues.

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: 3

Leek Asparagus Soup

source: http://www.instyle.com/how-tos/soupelina-white-asparagus-truffle-oil-soup-recipe

Ingredients

  • 5 cups water
  • 1 lemon, juice
  • 2 bunches of white asparagus
  • 2 tbsp olive oil
  • 1 tsp white truffle oil
  • 1 leek, white only, chopped roughly
  • Pink Himalayan sea salt to taste

Procedure

1. Boil water over high heat in a large stockpot.

2. Trim 1 inch from the end of each piece of asparagus. Peel skin from asparagus spears and set peels aside.

3. Slice asparagus spears into 2-inch pieces. Tie into bundles with kitchen string.

4. Add asparagus peels to boiling water.

5. Add salt and lemon juice, then reduce heat to low.

6. Add asparagus bundles and simmer for 10 minutes.

7. Drain asparagus bundles on paper towels. While draining, strain the cooking liquid to remove peels, then return liquid to the stove over low heat.

8. In a separate stockpot, heat oil over medium until shimmering.

9 Add leek pieces and cook until tender.

10. Pour in asparagus cooking liquid.

11. Untie asparagus bundles and add to mixture.

12. Simmer for 5 minutes, then pour into a blender or use an immersion blender to puree until smooth.

13. Season as needed with salt and lemon juice.

14. Drizzle in truffle oil and puree once more.

15. Serve warm.

6. Truffled Beet Risotto

Beet risotto is a unique dish that’s made even heartier with the inclusion of truffle oil.

Prep Time: 20 minutes

Cook Time: 35 minutes

Difficulty: 3

Truffled Beet Risotto

source: http://www.cookingchanneltv.com/recipes/beet-risotto-with-truffle-oil.html

Ingredients

  • ¼ cup olive oil
  • 2 chopped shallots
  • 2 tbsp butter
  • 1 cup Arborio rice
  • 2 cups fresh beet juice
  • ½ cup dry white wine
  • 4 cups vegetable stock
  • 1 tbsp black truffle oil
  • Grated Parmesan cheese for topping

Procedure

1. Heat olive oil along with 1 tbsp butter over medium in a large saucepan.

2. Add shallots and cook for 2 minutes more, stirring a few times.

3. Add uncooked rice and cook, stirring, for 1 minute more.

4. Add wine and cook, stirring, until evaporated.

5. Add half of the beet juice and cook until reduced.

6. Ladle the vegetable stock in slowly, a little bit a time.

7. Cook and stir until evaporated.

8. Continue cooking Arborio rice the same way until al dente. This should take about 20 minutes.

9. Add remaining beet juice and cook until evaporated.

10. Remove from heat and stir in remaining 1 tbsp butter as well as all truffle oil.

11. Stir to combine well.

12. Serve topped with grated Parmesan cheese.

7. Truffle Guac

If you love guacamole, you’re sure to enjoy this truffle spin on the classic.

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: 2

Truffle Guac

source: http://www.omgoliveoils.com/white-truffle-guacamole/

Ingredients

  • 2 chopped tomatoes
  • 5 avocados
  • 4 finely chopped green onions
  • 1 handful chopped cilantro
  • ½ chopped red onion
  • 2 limes, juiced
  • 2 minced cloves of garlic
  • 2 tbsp white truffle oil
  • Sea salt to taste
  • Cayenne pepper to taste

Procedure

1. Peel avocados and remove pits.

2. Mash well in a large bowl with a fork.

3. Add green onions, tomatoes, cilantro, red onion, garlic, lime juice, and truffle oil.

4. Mash again to combine well.

5. Season to taste with salt and cayenne pepper.

6. Mash again to combine well until smooth.

7. Serve, or chill before serving.

8. Simple Truffle Pasta

This is an easy dish that you can put together for any weeknight meal to bring a touch of class to your dinner.

Prep Time: 5 minutes

Cook Time: 30 minutes

Difficulty: 3

Simple Truffle Pasta

source: http://www.willcookforsmiles.com/2015/09/truffle-oil-pasta-and-mushrooms.html

Ingredients

  • 8oz chopped baby Bella mushrooms
  • 1 pound uncooked angel hair pasta
  • 3 tbsp white truffle oil
  • 3 tbsp fresh minced cilantro
  • 3 cloves of garlic
  • Salt and black pepper to taste Parmesan cheese to top

Procedure

1. Bring a pot of salted water to a boil over high heat.

2. Cook pasta until al dente, then drain and set aside.

3. Heat a skillet over medium until warm.

4. Add 1 tbsp truffle oil along with all mushrooms.

5. Cook for 5 to 7 minutes or until mushrooms soften.

6. Press garlic and add to the skillet.

7. Stir and cook for 2 minutes more.

8. Add pasta and heat through, combining flavors well.

9. Drizzle with remaining truffle oil, and season with salt, pepper, and cilantro.

10. Cook, stirring often, for 5 minutes or until flavors have combined.

11. Serve topped with Parmesan cheese.

9. Truffle Oil Burger

Make your burgers really come alive by including truffle oil the next time you grill out.

Prep Time: 20 minutes

Cook Time: 15 minutes

Difficulty: 4

Truffle Oil Burger

source: http://www.sutterhome.com/recipes/sutter-home-burgerbase-recipes/white-truffle-burger-with-sweet-caramelized-onions-gruyere

Ingredients

  • Mayonnaise
  • 1 minced clove of garlic
  • 1 cup mayonnaise
  • 1 tbsp dry sherry
  • ¼ tsp sea salt
  • 1 tbsp finely chopped fresh rosemary
  • Onion Topping
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 thinly sliced white onions
  • ½ tsp sea salt
  • 1 tsp sugar
  • Burger Patties
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 6 minced baby Bella mushroom caps
  • 2/3 cup finely chopped fresh parsley
  • 2 minced cloves of garlic
  • 2 pounds ground beef
  • 2-1/2 tsp sea salt
  • 2 tbsp white truffle oil
  • 1 tsp black pepper
  • 6 brioche rolls
  • 6oz sliced Gruyere cheese
  • Vegetable oil
  • 3 tbsp white truffle oil

Procedure

1. Heat a charcoal or gas grill to medium-high.

2. While grill is heating, combine mayonnaise with 1 minced clove of garlic, ¼ tsp sea salt, fresh rosemary, and dry sherry. Chill in the refrigerator, covered, until ready to serve.

3. Heat 2 tbsp olive oil with 2 tbsp butter in a cast iron skillet over medium heat.

4. Add onions to skillet and cook for 10 minutes to soften.

5. Add sugar and ½ tsp sea salt and cook for 20 minutes to caramelize.

6. Remove from skillet, cover, and set aside.

7. In the same cast iron skillet, heat remaining olive oil and butter over medium.

8. Add garlic and mushrooms and cook for 10 minutes.

9. Remove from heat, then stir in parsley and let cool 5 minutes.

10. Add salt, black pepper, ground beef, and truffle oil, and stir to combine well.

11. Add mushroom mixture and stir again to combine well.

12. Shape into 6 patties by hand and press indents into each patty.

13. Brush grill with vegetable oil and place patties on grill rack.

14. Cook, covered, for 4 minutes per side, then turn and cook for 4 minutes more for medium doneness.

15. Just before patties have finished cooking, place cheese slices on top of each patty and cook a bit more to melt.

16. Remove patties and let stand.

17. Meanwhile, brush rolls with truffle oil and grill on the rack until golden.

18. Assemble rolls with patties and mayonnaise mixture.

19. Serve.

10. Truffle Potatoes

This is a simple and delicious side dish that tastes great with just about any main meat entrée.

Prep Time: 15 minutes

Cook Time: 50 minutes

Difficulty: 3

Truffle Potatoes

source: http://www.earthy.com/Crispy-Smashed-Potatoes-with-Truffle-Oil-recipe-by-Earthy-Delights.aspx

Ingredients

  • 15 fingerling potatoes
  • ¼ cup olive oil
  • 3 tsp sea salt
  • 2 tsp black truffle oil

Procedure

1. Scrub potatoes well and add to a large saucepan. Cover with water by about 1 inch and season water with salt.

2. Bring to a boil over high, then turn to a simmer and cook, covered, for 20 minutes to soften potatoes.

3. Drain potatoes on clean dish cloths.

4. Using another clean dish cloth, press on potatoes until they are flattened.

5. Line a baking sheet with aluminum foil, then top this foil with parchment paper.

6. Place flattened potatoes onto lined baking sheet and let cool.

7. Preheat oven to 450 degrees Fahrenheit while potatoes cool.

8. Drizzle potatoes with olive oil, truffle oil, and sea salt. Be sure all potatoes are coated well with oils and salt.

9. Roast until crispy, about 30 minutes. Turn once while cooking to roast thoroughly.

10. Serve warm, optionally drizzled with additional truffle oil.

11. Truffle Scallops

Include both truffle oil and truffle butter in this recipe to make it taste amazing and impressive with every bite.

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: 3

Ingredients

  • 12 sea scallops
  • 3-1/2 tbsp truffle oil divided
  • Salt and black pepper to taste
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • 2 minced white mushrooms
  • 4 tbsp butter
  • 2 minced baby portabella mushrooms
  • 1 tsp minced fresh parsley
  • ½ tsp white truffle butter

Procedure

1. Season scallops with salt and black pepper to taste.

2. Heat 1 tsp truffle oil until shimmering in a large skillet over medium-high.

3. Add scallops and sear for 3 minutes.

4. Turn and sear for 2 minutes more on the other side.

5. Remove from pan and cover to keep warm. Set aside.

6. Add remaining truffle oil to the skillet over medium-high heat.

7. Add shallots and cook until tender, about 2 minutes.

8. Add garlic and cook 1 minute more.

9. Add both types of mushrooms and cook for 5 minutes to tenderize mushrooms.

10. Add truffle butter, unsalted butter, and parsley. Cook until both kinds of butter melt.

11. Drizzle mushroom mixture over scallops.

12. Serve.

12. Truffle Oil Short Ribs

When you really want to make an impression on your dinner guests, make a batch of these ribs to wow them all.

Prep Time: 20 minutes

Cook Time: 8 hours

Difficulty: 5

Truffle Oil Short Ribs

source: http://www.kunde.com/braised-beef-short-ribs-with-white-truffle-oil

Ingredients

  • 2 pounds beef short ribs
  • 4 cups red wine
  • 4 cups beef broth
  • ¼ cup and 2 tbsp vegetable oil, divided
  • ½ cup diced celery
  • ½ cup diced carrot
  • ½ cup diced white onion
  • 1 tsp thyme
  • 1 tbsp white truffle oil
  • 4 bay leaves
  • 4 tbsp four
  • Salt and black pepper to taste

Procedure

1. Add ¼ cup vegetable oil to a large skillet over medium-high and heat until warm.

2. Brown ribs in vegetable oil, then remove from heat and set aside.

3. In the same skillet, add diced white onion, carrot, and celery.

4. Add thyme and bay leaves and stir. Cook mixture until onions have turned golden brown.

5. Add mixture to short ribs in a large baking dish.

6. Preheat oven to 250 degrees Fahrenheit.

7. Cover ribs and vegetable mixture with broth and wine.

8. Cover the baking dish and bake in the oven for 8 hours to tenderize ribs.

9. Strain ribs and reserve juices. Discard vegetables and herbs.

10. Whisk together 4 tbsp flour and 2 tbsp vegetable oil in a large skillet over medium-high heat.

11. Add reserved juice from ribs. Cook and stir 5 minutes or until thickened.

12. Drizzle with truffle oil and stir, cooking for about 1 minute more.

13. Pour sauce over ribs and heat through.

14. Serve.

13. Potato Truffle Scallops

This is a light meal that’s easy on the calories and even easier on your taste buds!

Prep Time: 30 minutes

Cook Time: 20 minutes

Difficulty: 3

Ingredients

  • ½ cup hot milk
  • 1 pound Yukon gold potatoes
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 pound sea scallops
  • 4 tbsp white truffle oil
  • Salt and black pepper to taste

Procedure

1. Slice potatoes into cubes. Peeling the potatoes is optional, but be sure to scrub them well if you don’t peel them.

2. Bring a large pot of salted water to boil and add cubed potatoes. Cook until very tender, about 20-30 minutes.

3. Meanwhile, scald milk in a small saucepan on the stovetop.

4. Drain potatoes and mash in the pot with a potato masher.

5. Add scalded milk and butter.

6. Season with pepper and salt and stir to combine flavors well.

7. Halve sea scallops and season with more salt and pepper to taste.

8. Heat olive oil in a skillet over high heat until shimmering.

9. Add scallops and cook for 2-3 minutes per side to sear.

10. Serve mashed potatoes topped with scallops.

11. Drizzle truffle oil on top of everything.

14. Truffle Lobster Penne

Serve up bowls of this incredible truffle oil dish for brunch or dinner—it works well for either one!

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: 3

Truffle Lobster Penne

source: http://www.mygourmetconnection.com/recipes/main-courses/pasta-pizza/lobster-penne-truffle-oil.php

Ingredients

  • 3 uncooked cold water lobster tails
  • 2 tbsp butter
  • 8oz penne, uncooked
  • 3 finely chopped shallots
  • 1 tbsp heavy whipping cream
  • ¼ cup dry white wine
  • 2 tbsp chopped fresh parsley
  • White truffle oil to taste
  • Salt and black pepper to taste

Procedure

1. Boil a large pot of salted water.

2. While water is boiling, remove meat from lobster tails and cut into chunks.

3. In a large pan over medium-high heat, melt butter completely.

4. Add shallots to melted butter and cook for 3 minutes.

5. Add white wine and lobster and cook for 3 minutes more.

6. Add cream and stir well, then season with black pepper and salt and stir again.

7. Remove from heat and let stand.

8. Cook penne to al dente in boiling salted water, then drain.

9. Stir drained cooked penne into lobster mixture.

10. Drizzle with truffle oil and add parsley.

11. Stir well to combine flavors.

12. Serve warm.

15. Truffle Tomato Soup

Put a spin on a classic favorite with this easy tomato soup recipe.

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: 2

Truffle Tomato Soup

source: https://www.vikingrivercruises.com/why-viking/community/viking-recipes/soups/creamy-tomato-soup.html

Ingredients

  • 2 tbsp olive oil
  • 6 slices of French bread, cubed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup chopped white onion
  • 4 tbsp butter
  • 2 cups chicken broth
  • 2 (28oz) cans diced tomatoes
  • 2 cups half-and-half
  • White truffle oil to taste

Procedure

1. Preheat oven to 375.

2. Place cubes of French bread on a lined baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper and toss to coat well.

3. Bake until crispy and brown, about 7 to 10 minutes, to form croutons.

4. Set aside to cool.

5. In a large saucepan with a heavy bottom, melt butter.

6. Add onions and cook for 3 minutes.

7. Add canned tomatoes along with half-and-half, chicken broth, and additional salt and pepper to taste.

8. Bring to a boil, then turn heat to low and simmer for 10 minutes.

9. Remove soup from heat and let cool a little.

10. Add to a blender or use an immersion blender to puree until smooth.

11. Serve topped with croutons and drizzled with truffle oil.

16. Lemon Truffle Broccoli

Serve up a side of truffled broccoli to go with any hearty dinner entrée.

Prep Time: 5 minutes

Cook Time: 5 minutes

Difficulty: 2

Lemon Truffle Broccoli

source: http://www.feastingathome.com/steamed-broccoli-with-truffle-oil-lemon-zest-and-chili-flakes/

Ingredients

  • 6 cups broccoli florets, cleaned and chopped
  • ½ lemon zested
  • Salt and black pepper to taste
  • 1 tsp olive oil
  • 1 tsp black truffle oil
  • Chili flakes to taste

Procedure

1. Add broccoli florets to a steamer basket and steam for 5 minutes, covered, until tender.

2. Note: If you do not have a steamer basket, add broccoli to a skillet with 1 tbsp of water and steam, covered, over medium heat to tenderize. Drain.

3. Add broccoli to a large bowl and season with salt, black pepper, and lemon zest.

4. Drizzle with truffle oil and olive oil.

5. Toss to combine all flavors and ingredients gently.

6. Serve while broccoli is still slightly warm.

17. Truffle Corn

Nothing spices up a serving of corn on the cob like a little truffle oil!

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 2

Truffle Corn

source: http://www.countryliving.com/food-drinks/recipes/a3628/truffle-oil-garlic-parmesan-grilled-corn-recipe-clv0611/

Ingredients

  • Olive oil to taste
  • 12 ears of corn
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 2oz Parmesan cheese grated
  • 3 tbsp white truffle oil

Procedure

1. If necessary, shuck and clean ears of corn to remove silks.

2. Brush corn with olive oil and grill over medium-high heat for 20 minutes.

3. Meanwhile, crush 2 cloves of garlic in a small bowl with olive oil and lemon juice.

4. After corn has cooked for 5 minutes, baste with lemon juice mixture.

5. Repeat basting every 5 minutes until cooked.

6. Drizzle hot corn with truffle oil and Parmesan cheese.

7. Serve warm.

18. Salmon with Truffle Oil

Fish tastes great with a little truffle oil, and with this recipe, you can see for yourself how tasty salmon can be when you dress it up a little.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 4

Salmon with Truffle Oil

source: http://blog.sanuraweathers.com/2011/10/truffle-oil-roast-salmon-mushrooms/

Ingredients

  • ½ pound salmon
  • 1 tsp truffle oil
  • 1 tsp lemon juice
  • Salt and black pepper to taste
  • ½ tsp crushed red pepper
  • 10oz white button mushrooms
  • 2 minced cloves of garlic
  • Olive oil to taste

Procedure

1. Preheat oven to 400 degrees Fahrenheit and spray a square baking dish with nonstick cooking spray.

2. Add mushrooms to the baking dish along with olive oil, garlic, truffle oil, and black pepper. Toss to combine well.

3. Season salmon with lemon juice, black pepper, salt, and crushed red pepper. Drizzle with additional truffle oil if desired.

4. Layer salmon on top of the mushroom mixture.

5. Bake for 15 minutes or until salmon is tender.

6. Serve.

19. Mushroom Broth Fettuccine

This meatless dish is a great way to include the vegetarians in your family in your truffle oil dining.

Prep Time: 20 minutes

Cook Time: 30 minutes

Difficulty: 3

Ingredients

  • 2 tbsp olive oil
  • 1oz dried mushrooms
  • ½ cup shallots chopped finely
  • 1 cup dry white wine
  • 3 cloves minced garlic
  • ½ cup frozen peas
  • 3 tsp black truffle oil, divided
  • 1 tbsp chopped fresh parsley
  • 8oz quinoa fettuccine

Procedure

1. Boil 3 cups of water in a small saucepan, then remove from heat.

2. Stir in dried mushrooms and let stand for 30 minutes to soak.

3. Remove and squeeze out extra water from the mushrooms. Reserve soaking water.

4. In a large skillet over medium-high heat, warm olive oil until shimmering.

5. Add dried mushrooms and shiitake mushrooms and stir.

6. Add garlic and shallots, then season to taste with salt and black pepper.

7. Stir and cook for 5 minutes until mushrooms soften.

8. Add wine and mushroom soaking liquid.

9. Simmer for 10 minutes until mushrooms are tender.

10. Add peas and simmer for 2 minutes more.

11. Add 1 tsp truffle oil and all of the parsley, and stir.

12. Season again with salt and black pepper to taste.

14. Drain and toss with mushroom sauce.

15. Serve topped with remaining truffle oil.

20. Leek and Truffle Soup

Nothing is as comforting as a bowl of potato and leek soup, and now you can make it taste twice as nice with truffle oil.

Prep Time: 10 minutes

Cook Time: 1 hour

Difficulty: 3

Leek and Truffle Soup

source: http://showmetheyummy.com/truffle-oil-potato-leek-soup/

Ingredients

  • 3 tbsp butter
  • 1-1/2 pound leeks
  • 1 tsp salt
  • 1 pound Yukon gold potatoes
  • 2 garlic cloves
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 1 cup heavy whipping cream
  • White truffle oil to taste
  • 1 tbsp lemon juice
  • Chives for garnish

Procedure

1. Remove the dark green part and the root from your leeks, leaving the light green and white.

2. Halve leeks and rinse well, then chop finely.

3. In a large pot over medium heat, melt butter.

4. Add leeks and 1 tsp salt to butter and cook for 5 minutes, stirring constantly.

5. Add minced garlic and cook 30 seconds more.

6. Turn heat to medium-low and cook for 25 minutes, stirring occasionally, to soften leeks well.

7. Meanwhile, peel and dice your potatoes.

8. Add potatoes and chicken broth to leek mixture and bring to a boil, turning heat to medium-high.

9. Once boiling, turn heat to low and simmer, covered, for 25 minutes.

10. Measure your 1 cup half-and-half and remove 1 tbsp from this measurement.

11. Replace with 1 tbsp lemon juice and let stand 10 minutes.

12. When potatoes have cooked until tender, remove from heat and add to a blender to puree or puree with an immersion blender until smooth.

13. Add heavy cream along with the now curdled half-and-half and lemon juice.

14. Blend again until smooth.

15. Drizzle with truffle oil and season to taste with salt and pepper. Stir to combine flavors well.

16. Serve warm.

21. Truffled Squash Soup

Mix up a batch of fall flavors with this squash soup, and don’t forget the truffle oil!

Prep Time: 15 minutes

Cook Time: 45 minutes

Difficulty: 4

Truffled Squash Soup

source: http://whiteonricecouple.com/recipes/butternut-squash-soup-recipe/

Ingredients

  • ½ diced white onion
  • 2 tbsp olive oil
  • 8oz brown mushrooms, sliced
  • 1 butternut squash, seeded, peeled and cubed
  • 2 bay leaves
  • 10 sprigs Italian parsley
  • Salt and black pepper to taste
  • 4 cups chicken stock
  • 2 tsp black truffle oil
  • Additional chopped parsley for garnish

Procedure

1. In a large heavy stockpot over medium, heat oil until warm.

2. Add onion and mushrooms and cook for 3 minutes.

3. Stir in squash pieces and cook for 10 minutes to soften, stirring occasionally.

4. Use a piece of kitchen string to tie parsley sprigs and bay leaves together in a packet.

5. Add to the squash mixture.

6. Pour in chicken broth and stir.

7. Bring mixture to a gentle boil.

8. Cook, boiling gently, for 30 minutes.

9. Remove seasoning packet and remove soup from heat. Let cool to room temperature.

10. Mix with an immersion blender or very carefully add to a blender to puree soup well.

11. Return soup to stockpot and add pepper, salt, and truffle oil. Stir to combine flavors well.

12. Serve soup garnished with additional chopped parsley.

22. Truffle Rice

This rice dish makes for an excellent side to pair with lighter fish or chicken meals.

Prep Time: 10 minutes

Cook Time: 25 minutes

Difficulty: 2

Truffle Rice

source: https://www.keyingredient.com/recipes/7665173/rice-with-shiitake-mushrooms-truffle-oil/?locale=en_US

Ingredients

  • 2 cups long grain rice
  • 4 cups chicken broth
  • 1 leek, white part only, sliced thin
  • 3 tbsp olive oil
  • ½ cup dry white wine
  • 1 pound cleaned and sliced shiitake mushrooms
  • ¼ cup chopped parsley
  • 4 tsp white truffle oil
  • Salt and black pepper to taste

Procedure

1. Bring chicken broth to a boil over medium heat in a large heavy saucepan.

2. Add uncooked rice and stir. Bring to a simmer.

3. Cover and simmer for 20 minutes.

4. In a separate large skillet, heat olive oil on medium until shimmering.

5. Add leeks and cook until soft.

6. Add mushrooms and cook for 5 minutes more to soften.

7. Add wine and let simmer until reduced by half.

8. Add salt, pepper, and parsley, and stir to combine the flavors well.

9. When the rice has finished cooking, stir into the skillet with mushroom mixture.

10. Drizzle with white truffle oil and stir to combine well.

11. Serve warm.

23. Paleo Cauliflower

If you’re looking for a great paleo side dish to incorporate truffle oil, check out this simple and quick recipe!

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: 1

Paleo Cauliflower

source: http://www.freckleditalian.com/blog/2015/1/recipe-paleo-mashed-cauliflower-with-parmesan-and-truffle-oil

Ingredients

  • 1 head of cauliflower
  • 1 clove of garlic
  • 8 cups water
  • 1 tsp white truffle oil
  • 2 tbsp butter
  • 3 tbsp Parmesan cheese, grated
  • Splash full-fat coconut milk
  • Salt and black pepper to taste

Procedure

1. Wash and chop cauliflower head.

2. Bring water to a boil over medium heat in a large heavy pot.

3. Add cauliflower and boil for 10 minutes or until very tender.

4. Drain cauliflower and set aside.

5. In the same pot over medium heat, cook garlic in butter until fragrant—about 2 minutes.

6. Add cauliflower back into the pot with the garlic butter.

7. Using an immersion blender or a wooden spoon, mash cauliflower until smooth. Add coconut milk as needed to reach smoothness.

8. Add salt and pepper to taste and stir to combine.

9. Add truffle oil and stir once more to combine.

10. Place in an oven safe baking dish and preheat your oven broiler.

11. Top with Parmesan cheese.

12. Broil for 3 minutes or until cheese has browned.

13. Serve warm.

24. Truffle Bacon Soup

Try this unique spin on a loaded baked potato soup by adding truffle oil into the mix.

Prep Time: 5 minutes

Cook Time: 40 minutes

Difficulty: 3

Truffle Bacon Soup

source: http://www.gimmesomeoven.com/potato-soup-with-bacon-and-truffle-oil/

Ingredients

  • 4 pounds washed and cubed russet potatoes
  • 10 slices of bacon, chopped
  • 5 minced cloves of garlic
  • 1 diced white onion
  • 5 cups chicken broth
  • 1 cup grated cheddar cheese
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 4 tbsp black truffle oil
  • Sliced green onions to top

Procedure

1. Add diced bacon to a Dutch oven over medium-high heat and cook until crispy.

2. Remove with a slotted spoon and reserve 2 tbsp of bacon grease in the Dutch oven. Discard the rest.

3. Add onion to grease and cook for 5 minutes.

4. Add garlic and cook for 2 minutes more.

5. Add cubed potatoes.

6. Add chicken broth and bring to a boil.

7. Turn heat to medium-low and cover.

8. Simmer for 30 minutes, covered, or until potatoes have become very tender.

9. Remove from heat and mash soup with a potato masher until smooth.

10. Stir in shredded cheddar, heavy whipping cream, black truffle oil, and cooked bacon. Combine well.

11. Season to taste with salt and pepper.

12. Serve topped with green onions.

25. Truffle Crostini

Whether you’re looking for a great brunch menu item or just an appetizer to serve at your next party, try out this easy and flavorful crostini.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 2

Truffle Crostini

source: http://www.stfranciswinery.com/culinary/recipes/categories/appetizers/wild-mushroom-crostini-with-truffle-oil/

Ingredients

  • ½ pound wild mushrooms, mixed
  • 1 tsp minced garlic
  • 2 tbsp butter
  • ¾ tsp salt
  • ¼ cup white wine, dry
  • ¼ tsp black pepper
  • 1 baguette, thin
  • 2 tbsp white truffle oil
  • Olive oil, to taste

Procedure

1. Wash and slice all mushrooms thinly. Drain well.

2. Add butter to a skillet over medium heat and cook until bubbling.

3. Add garlic and mushrooms. Cook and stir until mushrooms have wilted, or about 2 minutes.

4. Add wine and cook for 2 minutes more to reduce.

5. Remove from heat.

6. Sprinkle with salt and pepper and stir.

7. Preheat oven to 300 degrees Fahrenheit.

8. Slice baguette into rounds and brush with olive oil.

9. Place on a lined baking sheet and roast in the oven for 10 minutes to brown.

10. Plate baguette rounds and top with 1 tbsp of mushroom mixture per each round.

11. Drizzle with truffle oil and serve warm.

26. Truffle Salmon Tartar

This is a simple recipe that comes across as something very fancy. It works especially well for holiday party dinners, and it’s best for those times when you know how many guests you’ll be serving, rather than a potluck situation. You can dress this up or down as much as you like to make it truly elegant or keep it reasonable for a weeknight meal. Whichever way you choose to enjoy this delicious dish, get ready for a burst of flavor in every bite.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: 3

Ingredients

  • 8oz salmon filet
  • ½ finely chopped shallot
  • Salt and black pepper to taste
  • 4 finely chopped gherkins
  • 3-1/2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 2 tbsp white balsamic vinegar
  • 2 tsp sriracha sauce
  • 2 tbsp Grana Padano cheese
  • Chopped fresh chives to top
  • 1 tbsp white truffle oil
  • 1 lemon juiced
  • 1 tsp Dijon mustard
  • Croutons to taste
  • Salad greens as desired

Procedure

1. Preheat oven to 350 degrees Fahrenheit.

2. Line a baking sheet with parchment paper.

3. Pile 1 tsp mounds of grated cheese onto the parchment paper. Spread them into thin discs.

4. Bake for 8 minutes. Let stand away from heat to cool.

5. Meanwhile, chop salmon into cubes and place in a bowl.

6. Add gherkins and shallots.

7. Season with salt and pepper along with a few drops of olive oil.

8. Toss to combine well.

9. Add chives and truffle oil and toss again to combine well.

10. Set aside.

11. In a separate small bowl, combine mustard with vinegar.

12. Add vegetable oil a little bit at a time while whisking constantly.

13. Add olive oil the same way.

14. Add salt and pepper to taste and whisk again.

15. Pour dressing over salad greens and combine gently.

16. Serve salmon tartar on top of greens along with cheese crisps and croutons.

27. Mushroom Spinach Side

Every elegant dinner needs the perfect side dish to go along with a tasty entrée, and this side is perfect for just about any situation. No matter whether your main course is fish, poultry, beef, or pork, this hearty and filling dish of mushroom and spinach ingredients with truffle oil is a simple way to tie everything together and be sure your family, friends, or dinner guests are content and full.

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: 2

Mushroom Spinach Side

source: http://www.bonappetit.com/recipe/spinach-mushrooms-truffle-oil

Ingredients

  • 10oz white button mushrooms
  • 2 tbsp butter
  • 1 chopped shallot
  • 14oz fresh spinach leaves
  • 2 tsp black truffle oil

Procedure

1. Add butter to a large skillet over medium-high.

2. When melted, add mushrooms and cook until brown for about 8 minutes.

3. Add shallots and cook for 2 minutes more.

4. Add 1/3 of the spinach at a time and toss while cooking over medium-high. Spinach should start to wilt slightly.

5. Add the next batch of spinach and repeat the process until just wilted.

6. Repeat for the final batch.

7. Add truffle oil and salt and pepper to taste. Toss to combine flavors well.

8. Serve.

28. Truffle Oil Pea Soup

Although you might not have ever thought of combining the flavors of pea soup with the aromatic taste of truffle oil, this recipe is here to prove that even some of the most unique combinations you can imagine are sure to be amazing when you use truffle oil. This is a simple recipe that doesn’t take too long to prepare, and it’s very versatile. You can use it for a delicious brunch to serve to a few friends, or save it for part of your family dinner.

Prep Time: 15 minutes

Cook Time: 30 minutes

Difficulty: 3

Truffle Oil Pea Soup

source: https://www.monin.com/m/pureed-pea-soup-with-truffle-oil-recipe.html

Ingredients

  • 2 pounds frozen peas
  • 2 cups vegetable stock
  • ¼ cup organic agave nectar
  • 1 tbsp white truffle oil
  • Salt to taste

Procedure

1. Put frozen peas in a strainer.

2. Run under cool water until no longer frozen. Do not leave for too long, or they will get soft.

3. Drain well and add to a food processor or blender.

4. Process on high until smooth.

5. Add agave nectar and salt to taste. Process again until smooth and combined.

6. Add vegetable stock and process again to combine.

7. Press through a sieve into a saucepan to strain out any remaining solids.

8. Adjust salt to taste.

9. Warm over low heat until simmering but not boiling.

10. Serve drizzled with white truffle oil.

29. Shallot-Truffle Risotto

Risotto is an incredibly popular way to enjoy truffle oil and fresh truffle ingredients alike. With this simple recipe, you’ll be able to put together a hearty risotto dish that’s sure to be a real show-stopper, no matter where you plan to serve it. This recipe has a lot of ingredients, but they’re all easy to find in your local grocery store. Although the process may take a little while, you’ll be rewarded with an incredible dish you’ll be proud to serve.

Prep Time: 1 hour

Cook Time: 15 minutes

Difficulty: 4

Ingredients

  • 3 tbsp olive oil
  • 4oz whole shallots
  • 2 tbsp unsalted butter
  • ¾ cup dried porcini mushrooms ground into a powder
  • Salt and black pepper to taste
  • 1-3/4 cup sliced fresh porcini mushrooms
  • 1-1/2 cup Arborio rice
  • ½ cup chopped yellow onion
  • ½ cup dry white wine
  • 1 tbsp chopped fresh thyme
  • 4 cups hot chicken stock
  • 4 tbsp minced fresh chives
  • ¾ cup grated Parmesan cheese
  • 1 tbsp black truffle oil

Procedure

1. Preheat oven to 350 degrees Fahrenheit.

2. Meanwhile, trim shallots and peel. Halve and rub with 1tbsp olive oil. Season with salt and pepper.

3. Wrap shallots in aluminum foil and place on a baking sheet.

4. Roast for 60 minutes. Remove from the oven and keep wrapped until serving.

5. 20 minutes before the shallots are finished, add remaining olive oil along with butter to a large skillet over medium heat.

6. When butter has melted, add onions and mushrooms and cook for 3 minutes while stirring.

7. Add powdered mushrooms, rice, and thyme. Cook and stir for 5 minutes more.

8. Add wine slowly and carefully. Simmer until the wine has evaporated completely.

9. Add hot chicken stock ½ cup at a time, stirring and cooking until it has evaporated before adding the next ½ cup.

10. Repeat this process until the rice is al dente. You may not need all of the hot stock.

11. Stir in Parmesan cheese and serve in bowls. Top with shallots and chives.

12. Drizzle truffle oil over everything.

13. Serve.

30. Veal Tagliatelle

Tagliatelle is another popular vessel for enjoying truffle oil, but unlike risotto, it is paired with a wide variety of different ingredients through many different recipes. This tasty flat type of pasta pairs nicely with just about anything, and in this recipe, it’s served with veal for a very rich and earthy flavor that goes amazingly with truffle oil. Enjoy every bite of this super savory dinner when you serve it up to your family as part of a delicious weekend dinner.

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: 3

Veal Tagliatelle

source: http://www.delicious.com.au/recipes/tagliatelle-veal-porcini-mushrooms-truffle-oil/6516eda2-2312-44a5-875d-2edc88356ae4

Ingredients

  • 1oz dried porcini mushrooms
  • ½ chopped onion
  • 1/3 cup extra virgin olive oil
  • ½ chopped stalk of celery
  • ½ chopped carrot
  • 1 crushed clove of garlic
  • 2oz finely chopped pancetta slices
  • ½ cup red wine
  • 1 pound minced veal
  • 9oz tagliatelle noodles
  • 14oz jar of Napoletana sauce
  • 1 tbsp white truffle oil
  • ½ cup basil leaves
  • Grated Parmesan cheese to top

Procedure

1. Bring ½ cup of hot water to a simmer, but do not boil. Transfer to a small bowl.

2. Add dried mushrooms to the bowl of hot water and soak for 10 minutes.

3. Drain mushrooms and reserve the cooking liquid.

4. Finely chop the mushrooms and set aside.

5. Add 2 tbsp olive oil to a frying pan and warm over medium heat.

6. Add carrot, onion, celery, and pancetta. Cook for 4 minutes.

7. Add garlic and cook for 2 minutes more.

8. Add veal and season to taste with salt and black pepper. Crumble with a spoon while cooking.

9. Cook for 4 minutes, stirring, until brown.

10. Add wine and cook for 4 minutes more to reduce.

11. Add jarred sauce along with mushrooms and reserved mushroom liquid.

12. Bring to a simmer over medium heat.

13. Meanwhile, salt a large pot of water and bring to a boil over high heat.

14. Add pasta and cook until al dente according to the directions on the package.

15. Drain and add pasta to simmering sauce.

16. Stir to combine. Add basil and stir again.

17. Remove from heat and drizzle with truffle oil. Stir once more.

18. Serve topped with Parmesan cheese.

Conclusion

Have you decided which truffle oil recipe you want to get started with? All of the recipes listed here are excellent, and you can’t go wrong with any of them!

But which one is the best overall? I’m glad you asked!

The Truffle Lobster Penne is my all-time favorite truffle oil recipe. This excellent use of truffle oil gives you a chance to try out this popular ingredient without needing a lot of extra skill in the kitchen to pull it off. Best of all, you’ll be able to prepare this dish in a relatively short amount of time. It also comes across as extra fancy, which makes it perfect for entertaining!

Of course, you aren’t required to begin with my favorite. Pick the recipe you like the best and get ready to make an amazing truffle oil entrée or side dish the whole family is sure to love!

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