Combines the illustrious Italian white Alba truffle and a fine, hand harvested sea salt. It is a rare and exceptional delicacy that is known for having a more delicate flavor that its hearty black truffle cousin, this white truffle sea salt has a more distinct garlic or onion notes, while its cousin, the black truffle sea salt, does not, as well as a gentler, murky aroma. White truffle's alluring and primitive flavors are intensified by the pure sea salt, and make this artisanal luxury an accessible wat to bring the elegant truffle to your restaurant table or brand.
With its distinct taste and aroma, truffle has had a reputation in the culinary word. Try this Sauteed Mushrooms and Truffle Salt Crostini.
- 8oz mixed mushroom such as cremini, shitake or Portobello
- 2 Tbsp extra-virgin olive oil
- 3/4 tsp sea salt
- 1 Tbsp butter
- 2 tsp fresh thyme leaves or 1/2 tsp dried
- 1 garlic clove, minced
- 1 Tbsp fresh grated lemon zest
- juice of half a lemon
- 1 baguette, cut into 3/4 inch slices and toasted
- 8oz mascarpone cheese or cream cheese
- truffle salt
- chopped fresh chives, optional
- Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems.
- Slice small mushrooms into 1/4 inch slices and cut the large ones into a large dice.
- Heat the olive oil in a large, wide skillet over medium heat.
- Add mushroom and cook, without moving them until browed on one side, 3 to 5 minutes.
- Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
- Season with the salt then stir in butter, thyme and garlic.
- Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes.
- Take the skillet off of the heat and stir in lemon juice.
- Generously spread mascarpone cheese onto toasted bread slices and top with mushrooms.
- Lightly season tops of the crostini with truffle salt and finish with chives.