Edible Blue Ridge Winter 2022

Yield: 6 Servings Wild Chanterelle Mushroom Tartine with Black Truf�le “Three Ways” FROM THE LAND

Black Truf e Butter Ingredients: ½ pound whole butter, tempered 2 tablespoons black truf e (about 1 ounce), nely chopped Method: 1. Using a stand mixer with a paddle attachment, cream butter on low-medium speed for about 2 minutes. 2. Turn off mixer and scrape butter down from sides of mixing bowl. Add remaining ingredients and, on low speed, mix until fully incorporated (about 1 minute). 3. With a rubber spatula, transfer butter to a small bowl or deli container and set aside at room temperature for later use. 1 ½ teaspoons truf e oil 1 teaspoon kosher salt

Black Truf e Purée Ingredients: 1 teaspoon white truf e oil 1 teaspoon shallot, roughly chopped ½ cup black truf e (about 3 ounces), roughly chopped 1 tablespoon Cognac ¼ cup parmesan cheese, grated

1 teaspoon kosher salt 1 ½ teaspoons sugar 1 ½ - 2 cups extra virgin olive oil

Method: 1. Using a medium size sauce pot on low-medium heat, add truf e oil and heat to a gentle smoking point. Add shallot and fresh truf e and sweat until shallot becomes translucent and tender (about 3 minutes). 2. Deglaze pot with Cognac and reduce to nearly au sec (dry). 3. Turn heat off and transfer mixture to a blender. Add parmesan, salt, sugar and 1 ½ cups olive oil. Blend on high for about 2 minutes or until truf e mixture is smooth (adding up to ½ cup olive oil as needed to ensure purée is as smooth as possible). 4) Transfer purée to a small bowl or deli container. Reserve purée at room temperature for later use.

24 | EDIBLE BLUE RIDGE WINTER 2022