Smoof Blog: Truffles

I went to Whole Foods and bought an ounce of Oregon black truffles

I sliced 'em as thin as I could and tossed them with some linguine, butter, olive oil and Parmesan.

The were, ..., nice. I wouldn't say they knocked my socks off with truffleiciousness. They had a very strong smell when you held the whole ones up to your nose. Once they were in the pasta they had a very subtle effect. Mostly in smell and not taste. It was hard to describe, and nothing at all like truffle oil. It was kind of musky, maybe mushroomy, i can't really describe it. Truffly i guess. Meghan thinks they smell like bad button mushrooms. All in all, I can't say I was really impressed. I've had more delicious things in my time. For something that costs $30 an ounce, and whose exalted cousins cost ten times as much or more, I can't say I see the point. Perhaps it wasn't truffles in general, but these truffles. I don't imagine the best truffles in Oregon wind up in the mushroom case at whole foods next to the criminis. Perhaps next winter I'll mail order some and try them again.