Truffle Hype

Mushrooms and black truffle

Last year I saw black Australian truffles on sale at Fruits on Coventry in South Melbourne.
I was instantly intrigued at this peculiar type of fungi and thought of how I could incorporate truffle into my cooking.
Months later I went back ready to buy my truffle, but the season had pass.

This year I managed to get myself 10 grams worth. I planned to make risotto using different types of mushrooms such as Shitake and Oyster to combine with garlic, butter, Asian greens and truffle shavings to finish.

Risotto with mushroom and Asian greens

After all that planning, obviously I forgot about the truffle shavings at the end…

I did some research about the truffle and discovered it is a rather interesting phenomenon.
Truffles grow at the base of Oak and Hazel trees. They can be found below the soil surface and share a symbiotic relationship with the tree roots. The right climate and soil condition is crucial to successful truffle growing making them expensive and hard to come by.

I also read that truffles pair well with eggs.

Creamy scrambled eggs with black truffle

I placed the truffle into an airtight container overnight with some eggs so the truffle scent could permeate. The next day after a few drinks at a friend’s store opening I needed a snack. I cracked open the truffle infused eggs, added cream, shaved the truffle into the scrambled mixture and stirred to combine.

This went down a treat! So simple yet so good.