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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!
Ingredients:

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



Directions:



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.



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