Truffles are so expensive! They are called for in a lot French recipes, but are they really necessary?
It all depends on the end result you’re trying to achieve. White truffles impart a very strong, earthy, pungent taste and aroma to food. Black truffles are slightly more mellow and smooth, like a strong mushroom. If the recipe you’re using is centered around truffles, then you’ll probably have to splurge and buy the truffles.
If you simply can’t afford the real thing, experiment with cost-effective truffle paste. When a recipe’s aesthetics don’t call for shaved truffles – a good recipe to experiment with is Wine-Poached Salmon with Black Truffles – you can impart the flavor of truffles by stirring in a very small amount (1/4 – 1/2 teaspoon) of truffle paste at the end of cooking. Another option is to drizzle a finished dish with truffle oil.
