Sugarlaws: Living Sweetly.

Mushroom Triangles with Truffle Oil

Pin It

January 30th, 2008 · Print Print

triangle1.jpg

At an extrordinary meal at Babbo a few weeks ago, I tasted a friend’s pasta dish that included thinly sliced truffles.  The fragrance and flavor were so strong, so overwhelming, that everything else in the dish sort of faded into the background.  A few days later, at a specialty food store in the West Village, I bought a small jar of porcini mushrooms preserved in truffle oil.  Spread on bread, the flavor was rich, earthy, and again, just overwhelming.  A week later, I bought my first bottle of truffle oil.

Truffles, and truffle oil, are not comopents of a dish, they are inevitably the centerpiece.  And unlike olive oil, which can be added to nearly anything, truffle oil does not necessarily work in every dish, even with very simple flavors.  I drizzled it one head of my roasted pak choi and nearly gagged — it was just wrong, completely.

Like extra virgin olive oil, truffle oil should be added to already-cooked foods, and not exposed to high heat.  The incredible fragance that bombards you after pouring it will quickly fade on the stovetop, which is a waste of both money and flavor.  And use it sparingly — a tablespoon is often far too much.

These phyllo triangles were a bit of a hassle to make, but the flavor was so excellent that I would make them again in a heartbeat.  I recommend this recipe very strongly, particularly if anyone is looking for a first foray into cooking with truffle oil.

triangle3.jpg

Mushroom Triangles with Truffle Oil

INGREDIENTS:
10 ounces of baby bella mushrooms
1 tbsp canola oil, plus extra to brush
1 tsp salt
3 large cloves garlic
2 tsp black truffle oil
15 sheets of phyllo dough, thawed

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Chop mushrooms into very small pieces, no more than 1/4 inch cubes. Mince garlic.
3. In a medium-size saute pan, cook mushrooms, garlic, salt and canola oil until mushrooms are cooked through. Remove from heat, wait 45 seconds, and then stir in the truffle oil.
4. Cut phyllo sheets into long 4″ strips, trimming excess.
5. Place about 1 1/2 tbsp of mushrooms in the corner of two stacked phyllo strips. Roll the sheets in triangles to the edge of the strip (for a demonstration, click here)
6. Place the rolled triangles on a baking sheet. Brush lighly with canola oil or spray with cooking spray.
7. Bake the triangles for about 3 minutes, or until their trops are golden. Serve.

Makes about 15 triangles.

triangle2.jpg


.

Tags: appetizers · food



25 responses so far ↓

  • 1 Joy // Jan 30, 2008 at 10:10 am

    Oh, wow. I’m already dreaming of food and I haven’t even had breakfast!

    This looks heavenly.  I love truffle oil. The chef used it on the stuffed pork loin that we made, and it was really something. :-)

  • 2 Happy Cook // Jan 30, 2008 at 10:46 am

    I love these traingles.
    If I make this at home i am sure it is going to be a big hit with hubby

  • 3 Deborah // Jan 30, 2008 at 11:55 am

    I have never used truffle oil.  This sounds like a great recipe for when I do buy some!

  • 4 sacie // Jan 30, 2008 at 2:02 pm

    thanks for sharing the recipe.

  • 5 Adele // Jan 30, 2008 at 2:26 pm

    Oooh. These look tasty. I keep meaning to pick up a bottle of truffle oil, but I still haven’t quite figured out where all the specialty stores are in Boston.

  • 6 katy // Jan 30, 2008 at 2:38 pm

    Joy — I bet it would be wonderful on pork, that sounds amazing!

    Happy Cook — Let me know if you try it!

    Deborah — I really recommend getting some!  A little goes a long way!

    Sacie — You’re welcome!

    Adele — I actually found my small (1 or 1.5 ounce) bottle at Whole Foods — it was only $12, which I think is very reasonable as truffle oil goes!

  • 7 MyKitchenInHalfCups // Jan 30, 2008 at 7:58 pm

    It really is a heady aroma Katy.  These look really excellent!

  • 8 Fragrance Procducts Manufacturers Kent » Blog Archive » Mushroom Triangles with Truffle Oil // Jan 30, 2008 at 10:29 pm

    [...] heavenly1 wrote an interesting post today onHere’s a quick excerptThe fragrance and flavor were so strong, so overwhelming, that everything else in the dish sort of faded into the background. A few days later, at a specialty food store in the West Village, I bought a small jar of porcini mushrooms … [...]

  • 9 Lori // Jan 31, 2008 at 3:45 am

    Hi Katy,
    These look really good. When I first saw the picture I thought there was going to be a lot of butter in the recipe. I’m glad that there wasn’t.  :) This is something I’d definitely enjoy!

  • 10 one food guy // Jan 31, 2008 at 11:19 am

    Wow. Mushrooms, phyllo, and truffle oil; my lunch doesn’t sound as appetizing any more! Nicely done.

  • 11 brilynn // Jan 31, 2008 at 1:19 pm

    I’ve made something similar to that before, but never with truffle oil, it sounds fantastic!

  • 12 Sylvia // Jan 31, 2008 at 3:33 pm

    These looks so tasty.mushrooms, phyllo dough…
    Perfect way to find heaven….

  • 13 Donald // Jan 31, 2008 at 4:06 pm

    That gets a double yum! I like truffle oil in risotto, but then again, I like risotto with most anything except Jolly Ranchers.

    By the way, who did your truffle oil financing? I hear it’s a seller’s market.

  • 14 katy // Jan 31, 2008 at 4:24 pm

    Tanna — Thanks!

    Lori — No butter at all! I didn’t even find that it was necessary to use any fat in between the two phyllo sheets — they crisped up just fine with just a small amount of oil on the tops!

    One food guy — My lunch didn’t compare to these either!

    Brilynn — Thanks!

    Sylvia — I agree!

    Donald — I bet there’s a way to make jolly rancher risotto delicious.  :-) But I agree, I like every type of risotto I’ve ever tried — meyer lemon was my favorite, totally unexpectedly!

  • 15 Cakespy // Jan 31, 2008 at 8:33 pm

    The first time I ever had mushrooms with truffle oil, it was like an awakening. This sounds so, so, so good, Katy!!

  • 16 aforkfulofspaghetti // Feb 1, 2008 at 2:06 pm

    oooh, how fantastic – I love mushrooms and truffle oil! What a lovely way to use them both – I tend to use them both for pasta, but I’ll have to give these a try…

  • 17 MrsPresley // Feb 1, 2008 at 9:27 pm

    i don’t eat mushrooms but have to say that your photos look so beautiful it almost makes me want to take a bite :)

  • 18 Sarah // Feb 2, 2008 at 2:25 am

    These look delicious.  I’ve got a bottle of truffle oil that I’m looking for a few more uses for–thanks for this recipe!
    Have you eaten at ‘ino in the Village?  They have an amazing Truffled Egg Toast appetizer.  I have a version I found online in my blog, but it isn’t as great as the restaurant’s.

  • 19 Susan from Food Blogga // Feb 4, 2008 at 8:09 am

    These are so lovely, katy. I adore mushrooms, and with truffle oil –so elegant! Thanks for the wonderful idea.

  • 20 núria // Feb 5, 2008 at 1:05 pm

    Your pictures are great Katy!!! I know what you are talking about: these overwhelming feeling… last Saturday went to a restaurant and had a risotto with black fresh truffles on top… mmmm. Too bad the mushroom is superexpensive.

  • 21 núria // Feb 5, 2008 at 1:05 pm

    Your pictures are great Katy!!! I know what you are talking about: these overwhelming feeling… last Saturday went to a restaurant and had a risotto with black fresh truffles on top… mmmm. Too bad the mushroom is superexpensive.

  • 22 Zusana // Dec 11, 2008 at 4:24 pm

    This looks awesome. I literally look at this website everytime I’m working on the computer (which is everyday)….

    I have a question: What can you substitute for truffle oil if you can’t find a good quality bottle or even a bottle where you live?

    Thanks =)

  • 23 Angelika // Feb 21, 2009 at 8:59 pm

    wonderful!  since we had no phyllo dough we did little crispy potato pancakes (Roesti) instead and even my non-carb, don’t -like-mushroom-man loved them. thank you!

  • 24 Truffle Salt // Jul 13, 2010 at 6:30 am

    Haha I’ve actually tried truffle oil on roasted Bok Choi and had the same response. Beware! Most truffle oil is actually fake! As in artificial, like fake vanilla extract. Wiki it if you find it hard to believe. Truffle salt is a good alternative.

  • 25 Tasty Truffle Oil At The Truffle Store // Oct 5, 2013 at 1:36 am

    You are absolutely right! To truly appreciate truffle flavour in a dish, truffle oil should be used sparingly; just the right amount to enhance the overall dish flavour. Thanks for this truffle-lific recipe! Also try combining truffle oil and truffle butter to make popcorn. Once done, sprinkle with Parmesan cheese. Yum!

Leave a Comment