Fresh Oregon white truffles are now available!
Joel Palmer House Wild Mushroom Risotto with Oregon White Truffle Oil
In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil then simmer for 10 minutes. Strain out the liquid and reserve. Chop the mushrooms finely.
In a medium sauté pan melt the butter and add the dried onion and rice. Stir for 1 minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about 15-20 minutes. Portion rice, drizzle lightly with Parmesan cheese and truffle oil and serve. Serves 10 as a small starter or 4 for a main course.
Salmon Cakes with Truffle Mayonnaise ½ cup fresh bread crumbs ½ cup Portobello duxelles (see below) ¼ teaspoon cayenne pepper ½ teaspoon dried dill 1 egg beaten ...
About) your wonderful truffle oil…let’s just say Europe’s got nothing on you. I love the fact that you are producing a local sustainable product which is excellent in quality. It has outstanding flavor and beautiful aromas.