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Sliced Black Truffles

Our dried Sliced Black Truffles have a mellow, earthy truffle aroma and complex flavor that adds depth to any dish. These dried black truffles last longer than fresh, and allow cooks to utilize these highly prized mushrooms at a more affordable price.

  • Light to dark brown slices of varying sizes with a white vein pattern

  • Drying removes the water content and concentrates flavor

  • D'allesandro
    Price: $336.45
    $21.03 / Ounce

    This product will be returning soon!

    Suggested uses

  • Ideal for flavoring soups, stocks and sauces because they add a cost-effective truffle flavor

  • Chop rehydrated slices and add to creamy pasta dishes, polenta, risottos and other rice dishes

  • Delicious in an omelette or added to pate

  • Chop and fold into butter to make a compound butter that can be used to flavor various dishes, or to add a luxurious finishing touch to roasted steak or chicken

  • Rich, creamy or cheesy sauces get a boost from the addition of truffle - try it in mac and cheese

  • Basic prep

    Rehydrate by soaking in hot water for 30 to 40 minutes. Drain, reserving liquid. The soaking water can be used in soups or sauces to add a subtle truffle flavor.


    Black truffle mushrooms.

    Because these Sliced Black Truffles are dried, they last longer than the extremely perishable fresh truffle, and can be enjoyed at a more affordable price. Drying removes the water content and concentrates the flavor. Black truffles belong to the family representing the most highly prized mushrooms in the world. They are valued due to their deep, earthy, pungent aroma and flavor, combined with their scarcity.

    Truffles grow 3 to 12 inches underground in a symbiotic relationship with the roots of chestnut, oak, hazel, and beech trees. They are irregularly shaped and warty-molded by the stones that surround them in the soil-with a rough skin-like surface covered in small crystalline projections. When mature, the surface is dark brown to nearly black, while the inside of the flesh is pale beige with white marbling. They range in size from that of a walnut to that of a fist.

    Truffles were traditionally hunted using female pigs, which mistake the truffles' aroma for the mating hormone of male pigs. Unfortunately, since pigs are rather indiscriminate eaters, this led to the pigs consuming nearly as many truffles as were successfully harvested. Now, truffle hunters typically use trained dogs.

    The aroma and flavor of a truffle is famously difficult to describe, but it is highly umami and bears notes of garlic, wild mushroom and hazelnut. It is best to use dried Sliced Black Truffles with relatively neutral ingredients such as mild cheeses, cream, potatoes, pasta and rice, which will allow the truffle flavor to shine. Fats can capture and enhance the aroma of truffles, so they are favored partners. Be sure to reserve the truffle soaking water after removing the rehydrated truffles, as this liquid can be used to add subtle truffle flavor to a variety of dishes.

    Classic recipe

    Truffle-Salmon Quiche

    Quiche is a quick and easy dish that can easily satisfy for lunch or dinner. In this recipe, the addition of our Sliced Black Truffles turns this classic dish into an elegant, decadent and rich meal.