Hearty Winter TRUFF Recipes You Need To Try Today

Nothing quite says winter like settling in for a night featuring your favourite comfort foods. Anything warm, cheesy or filled with carbs is welcome, and paired with the luxurious taste of truffle your winter menu will be set to impress.

Acting as an entryway to the wide world of truffle, TRUFF hot sauce is the pantry staple making it possible to elevate any meal (spice lovers, if you know, you know). We highly recommend putting your tastebuds to the test and try one of the following winter dishes featuring TRUFF’s latest, and possibly greatest sauce, introducing the White Hotter.

Creamy Sausage and Sage One-Pot Pasta with Mushrooms

Serves: 4

Ingredients

• 2 tablespoons olive oil

• 250g cremini mushrooms, quartered

• 500g raw Italian sausage, casings removed

• 2 tablespoons butter

• 4 garlic cloves, peeled and minced

• 2 cups chicken broth

• 1 cup whole milk

• 1 tablespoon TRUFF White HOTTER

• 1 teaspoon fresh sage, chopped (plus extra for garnish)

• 250g fettuccini

• 1/4 cup grated parmesan

• Salt and pepper

 

Method

1. Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add mushrooms and sauté until tender, about 3 minutes.

2. Using a slotted spoon, remove mushrooms from the pot and set them aside on a plate. Return the pot to medium-high heat, once hot, crumble sausage into the pot, and cook, stirring frequently, until seared and cooked through, about 3 minutes.

3. Using the slotted spoon, remove the cooked sausage from the pot and set aside on the plate with the mushrooms.

4. Return the pot to medium-high heat, add garlic, and sauté until fragrant, about 1 minute.

5. Add chicken broth, milk, TRUFF White HOTTER, and sage to the pot, whisk to combine, and bring to a boil.

6. Once boiling, add fettuccini, and cook until the pasta is al dente, about 8 minutes.

7. Remove from the heat and add the parmesan, stirring to combine. If the pasta is too thick, add a little more milk to thin.

8. Return the mushrooms and sausage to the pot, toss to combine, and season to taste with salt and pepper.

9. Divide pasta between plates and garnish with sage before serving.

 

 

Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread

Serves: 4

Ingredients

Butternut Squash Soup:

• 700g butternut squash, peeled and cut into 1 inch cubes

• 1 yellow onion, peeled and chopped

• 2 tablespoons olive oil

• 1 tablespoon TRUFF White HOTTER

• 4 garlic cloves, peeled and chopped

• 1 teaspoon fresh sage, chopped (plus extra for garnish)

• 1 teaspoon fresh thyme, chopped (plus extra for garnish)

• 1 teaspoon fresh rosemary, chopped (plus extra for garnish)

• 3 cups chicken or vegetable broth

• salt and pepper to taste

 

Brown Sugar and Butter Fried Bread:

• 8 tablespoons (1 stick) salted butter, softened to room temperature

• 6 tablespoons brown sugar

• pinch of cinnamon

• 4-8 thick slices of sourdough bread

• 4 tablespoons olive oil

• 4 tablespoons sour cream

 

Instructions

1. Preheat the oven to 200°C.

2. Place butternut squash, onion, olive oil, TRUFF White HOTTER, garlic, sage, thyme, and rosemary in a large bowl, and toss to combine.

3. Transfer the veggies, oil, and seasonings to a large baking sheet, and spread out in an even layer. Place the baking sheet in the oven and roast for 20 minutes or until the butternut squash is tender.

4. While the squash is roasting, place broth in a large pot, and bring to a simmer over medium heat.

5. Once the butternut squash has finished roasting, transfer all the baking sheet contents (seasoning, juices, etc…) to the bowl of a food processor or blender. Add a little bit of the hot broth and blend, starting on low speed and working up to the higher speeds, until pureed.

6. Using a rubber spatula, scrape the pureed mixture into the pot with the broth, and whisk to combine. Season to taste with salt and pepper.

7. Cover and reduce heat to low, keep warm, stirring frequently, until ready to serve.

8. Place softened butter, brown sugar, and cinnamon in a medium bowl, and stir to combine.

9. Thickly spread butter mixture over the bread slices (both sides) and set aside.

10. Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully add bread slices to the skillet (working in batches if necessary) and cook for 1-2 minutes per side or until caramelised and browned.

11. Divide soup between bowls and drizzle or dollop with sour cream. Garnish the soup with reserved herbs and serve with fried bread on the side.

 

Spicy Stuffed Mushroom Appetisers

Serves: 4-6

Ingredients

• 500g baby portobello or cremini mushrooms

• 4 tablespoons butter

• 3 garlic cloves, peeled and minced

• 1 shallot, peeled and minced

• 1/4 cup breadcrumbs

• 1/2 cup grated parmesan

• 1/2 cup cream cheese, softened to room temperature

• 2 teaspoons-1 tablespoon TRUFF White HOTTER

• 1 teaspoon fresh thyme, chopped

• 1 tablespoon fresh parsley, chopped

 

 

Instructions

1. Preheat oven to 200°C.

2. Remove stems from the mushrooms, set mushroom caps aside on a large baking sheet, and finely mince the stems.

3. Melt butter in a large skillet over medium heat. Once the butter has melted, add chopped mushroom stems, garlic, and shallot to the skillet and sauté until tender and fragrant, about 2-3 minutes.

4. Transfer veggies to a large bowl. Add breadcrumbs, 1/4 cup parmesan (reserving the remaining parmesan for topping the stuffed mushrooms) TRUFF White HOTTER, thyme, and parsley to the bowl, and stir to combine the stuffing.

5. Fill mushrooms, evenly, with stuffing and sprinkle with reserved parmesan cheese.

6. Bake mushrooms for about 15-20 minutes or until the mushrooms are tender and the tops are golden. Serve warm.

 

Turkey and Pumpkin Chilli

Serves: 4 

Ingredients

• 2 tablespoons olive oil

• 1/2 cup white onion, peeled and diced

• 2 garlic cloves, peeled and minced

• 1 green bell pepper, seeded and diced

• 2 teaspoons chilli powder

• 2 teaspoons ground cumin

• 500g ground turkey

• 1 tablespoon TRUFF White HOTTER

• 1 cup pumpkin puree

• 400g can diced tomatoes with juice

• 425g can dark kidney beans, drained and rinsed

• 1 1/2 cups chicken or turkey broth

• salt and pepper

 

Optional Toppings: shredded cheddar, sour cream, scallions, cilantro, and jalapeños

 

Instructions

1. Heat olive oil in a large saucepan or pot over medium-high heat. Once the oil is hot, add onions, garlic, and bell pepper, and sauté until the veggies are tender-crisp, about 2 minutes.

2. Add chilli powder and cumin and stir to combine.

3. Crumble ground turkey into the skillet, stir to combine with the veggies and seasoning, and continue to sauté until the ground turkey is cooked through, about 5 minutes.

4. Once the turkey has cooked, add TRUFF White HOTTER, pumpkin puree, diced tomatoes, kidney beans, and broth, stir to combine, and bring to a simmer stirring frequently.

5. Once simmering, reduce heat to medium-low, cover, and continue to cook for 15 minutes. Season chilli to taste with salt and pepper.

6. Divide chilli between bowls and sprinkle or dollop with your favourite chilli toppings.