This post is ironic – if you’re a foodie, you already get it. I put truffle salt – yes, a type of fungus, onto another type of fungus and served it up as a side dish.
Truffle oil, truffle salt, shaved truffles – it doesn’t matter. But, the smell of truffle anything makes me drool. I’m the queen of walking into a new restaurant and immediately asking the waitress to bring me whatever has truffles on it! I know plenty of people who feel the same way. My dear friends Sandra and Jennie bought me truffle salt and a few other things last year for my birthday.
Last week I had one of those weeks – where at the end of the week, I was wishing I hadn’t said yes to every offer I got to hang out. It’s not that I regret getting to see everyone, but man my house is dirty. I literally got nothing done. No laundry, no dusting, didn’t put any shoes away, didn’t change any light bulbs. Nothing.
But, I did have excellent food, drinks and more importantly – company. I dated my husband, I saw my friends and I played with my dog like it was nobody’s business. It was awesome. This week, I’m getting back to business and I am the first person to say that it’s not nearly as much fun.
This dish is one of those dishes that came from “nothing” to eat in the fridge and a glass of wine telling me that whatever flavors I put together were just going to work. Mike and I hoovered them (yes, like the vacuum) and have made them two more times since.
You should try them – they take 10 minutes.
Truffle Salt Mushrooms
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 lb. Cremini Mushrooms, sliced
3 teaspoons olive oil
1 shallot, minced
2 cloves of garlic, minced
3/4 teaspoon truffle salt
Heat a medium sized skillet to medium with the olive oil in the bottom. Add in the remaining ingredients and cook on medium low heat until the mushrooms are soft - about 10 minutes.