This was the first dish I made after getting hold of some Tuscan truffle oil. It is also so fast to make its ridiculous and absolutely delicious… I mean mushrooms and truffles are pretty much the perfect combination.
I first tasted truffles recently at a friends wedding. The groom is a chef and put together the most amazing picnic style wedding dinner – half vegan, half not! It was so refreshing to see a chef make such amazing vegan food at an event like this… not just a stir fry and a salad for the ‘fussy eaters’ but and amazing spread of exciting interactive food for everyone to try. A full on appreciation that food can be amazing without the animal products and doesn’t have to become a side thought just because it’s vegan.
The truffles came in the form of an amazing mushroom pate with truffle oil.
The second time a had truffles were in Volterra, Italy, on a Porcini mushroom and truffle oil pizza (senza mozzarella!) That was when I knew I had to get hold of some to take home with me. Seen as Tuscany is famous for truffles that was pretty easy and a lot cheaper than I expected, especially since you only need a tiny bit to add that amazing flavour to a meal.
- 2 cloves garlic, chopped
- 2 Tbsp extra virgin olive oil
- 2 large portobello mushroooms, sliced
- 2 cups oyster mushrooms, torn into bit size pieces
- ½ tsp dried oregano
- 1 tsp truffle oil
- 250g soya cream
- ½ tsp salt
- ¼ tsp pepper
- 200g tofu, cubed- optional
- Heat oil in a large non stick high sided frying pan. Add the garlic, mushrooms and oregano. Stir and cook until the mushrooms are melty and cooked.
- Stir in the soya cream and truffle oil, the optional tofu and salt and pepper to taste.
- Heat through and serve over pasta of choice- I like to serve this with tagliatelle or fettuccine.