Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

Our value-added truffle products are a true testament to this, and one we are truly proud of.

While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.

Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.

Bruschetta are such a deliciously simple dish to enjoy with drinks before dinner, or even with a simple green salad as a quick and easy light meal. Enhancing the earthy mushroom flavour with Truffle Hill Truffle Oil takes them to the next level! Smaller mushrooms – like Swiss brown, shimeji, king brown and enoki – are best for this recipe; use just one or a combination. Serve Truffle Hill Truffle Hunter’s Reserve vintage sparkling pinot noir with these tasty snacks to get the evening off to a festive start.

Makes

8-10 pieces

INGREDIENTS
  • 500g mixed mushrooms
  • 60ml Truffle Hill Truffle Oil, plus extra for drizzling
  • Salt flakes, to taste
  • ½ sourdough baguette, thinly sliced on the diagonal
  • 2 cloves garlic, peeled and bruised
  • 1 tablespoon finely chopped flat-leaf parsley
METHOD

Wipe mushrooms with a clean damp cloth if necessary, trim off any woody ends, and slice mushrooms thinly. If using shimeji, discard the base and leave mushrooms whole.

Heat truffle oil in a heavy-based frying pan over medium heat.

Add the mushrooms and a good pinch of salt, stir to combine well, cover and cook for 10 minutes or so, stirring often, until softened.

Uncover, increase heat to high and cook for a further 5 minutes or so, until the liquid they’ve release has evaporated. Set aside to keep warm.

Toast the bread then rub one side with the garlic, discarding the remaining garlic.

Drizzle toast with truffle oil.

Toss parsley through the mushrooms, pile onto the toast and serve immediately.