Oregon Truffles?!

That's right, wild Oregon truffles. And you (and I) thought truffles came from France and Italy (and occasionally from Croatia and China). I recently read about the existence of Oregon truffles, and didn't quite know what to think. Then a few weeks later, in Berkeley, I happened upon a sign in Berkeley Bowl (a grocery store with the most incredible fungi selection!) offering Oregon truffles. 

Oregon mushrooms on offer

I needed a Christmas present for someone (my mother!) with a very strong affinity for truffles. So I decided to splurge and get her some tasty tubers. She almost believed that I had given her a stocking full of coal! But really, who keeps coal in a jar of rice?

We prepared them very simply over pasta. And we had so many that for breakfast the next day my mom and I had some tasty scrambled eggs with truffles. (If you know you are opting for the egg dish, keep your truffles in an airtight container with the eggs.) Family consensus decided that French black truffles and white Italian truffles are more aromatic. But for a local counterpart, at a fraction of the price (Italian whites can go for upwards of $1000/lb), these domestic truffles are a very viable--and tasty--alternative.

Oregon whites mixed in with the black? Or Chinese mixed in with those from Oregon? More truffle study required!

Here are two simple ways to serve your truffles: 

Pasta with Shaved Oregon Truffles

Cook egg pappardelle according to instructions to al dente. Once cooked, mix in butter and Parmigiano Reggiano. Serve onto pasta plates. Sprinkle with fleur de sel. Shave fresh truffles over the pasta. Serve immediately. 

 

Pairing Suggestions: A nice Burgundy would be perfect. You can also try a Chateauneuf du Pape. (We drank a 2006 Siduri Truett Nolan Pinot and a 2005 Chateauneuf from Domaine de Beaurenard--both drank beautifully, and I especially liked the Beaurenard.)

 

Slow-Cooked Scrambled Eggs with Oregon Truffles
Mix eggs with a drop of table cream and set aside. Over medium heat melt butter in a saute pan. Add chopped green onions and a pinch of salt and pepper. Saute a few minutes until they start smelling cooked. Reduce the heat to very low. Add the eggs and cook very slowly, stirring constantly. As the eggs begin to thicken add the shaved truffles. Serve with toast and butter.