We stored the remaining half of our truffle in a lidded bowl with eggs. The idea is that the scent of the truffle will be absorbed by and flavor the eggs. We had mushrooms in the house so we took a bit more of our precious truffle and chopped it up into little pieces and added it to the sauted mushooms. This we added to the scented eggs and had a fabulous omlette.
1 comment:
Looks yummy....
We tried a butternut squash and mushroom Wellington recipe from the NYTimes that was a really winner....
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