White Truffle Cream II

White Truffle Cream II
A quick variation on white truffle cream using cultivated mushrooms to add depth of flavor and substance. Use over pasta, potatoes, meats, poultry, seafoods. Use any mushrooms you may have on hand. A versatile recipe to have in your repertoire, especially for unexpected guests!

3 oz small fresh mushrooms, such as trumpet royale, white or brown clamshells
1 1/4 cups heavy cream
1 Tbsp finely grated parmesan cheese
1/2 tsp natural sea salt, or to taste
1/2 tsp white truffle oil
1/4 tsp freshly ground black pepper
Finely chopped fresh flat-leaf parsley


Thinly slice mushrooms.

Combine cream, mushrooms, cheese, and 1/2 teaspoon salt in a small heavy saucepan and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes.


Stir in truffle oil, pepper, salt to taste.


Keep sauce warm.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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