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07 February 2005

the Black Diamond

Black_truffleFrom Strat's Place:

For thousands of year, the truffle, one of nature's noblest gastronomic ingredients has been synonymous with banquets, conviviality and unforgettable moments of savoury delight. Brillat Savarin christened it " the black diamond " by experts it is known as "Tuber melanosporum" and for many it is simply " the Perigord truffle"! we prefer to call it by its true name "La Rabasse "

I happened to have had a jonesing for something "truffled" the other night.  Here's what I came up with:

Truffled Mushroom Ragout
(modified from Epicurious)

3 T butter
1 garlic clove, minced
1/2 t dried marjoram
12 ounces crimini mushrooms, quartered
1/3 c canned chicken broth
1/3 c dry red wine
3 T whipping cream

Melt butter in large skillet over medium heat
Add garlic and marjoram; sauté until fragrant
Add mushrooms; toss to coat with butter
Sprinkle with salt
Cover and cook about 13 minutes
Add chicken broth, wine, and whipping cream - bring to boil
Cook uncovered about 5 minutes - until mushrooms are tender and sauce coats mushrooms
Season mushroom ragout to taste with salt and pepper

Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.

This ragout is lovely with filet mignon or pasta, or even bread.  Try it with a "mature" wine - a match made in foodheaven.


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Ah, the truffle. I have a 1996 Sito Moresco from Gaja waiting in the wings for a recipe like that...Maybe Friday. Thanks for the temptation.


Caveman - too bad we aren't neighbors; I would be happy to bring dessert friday night! Cheers.


I had some great luck with the people at urbani truffles over Christmas. Splendidly fresh. if you feel like the splurge....noah


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