Geiginni wrote: Mon Dec 27, 2021 12:22 pm
I’ve made my own by buying about $5 worth of black or white truffle from the farmers market and then thinly slicing and infusing it in a good quality olive oil for as long as you care to keep it around. I keep mine in the fridge after the first week and use it over the next year.
Be careful doing this at home - fresh mushrooms suspended in oil for longer than a week or so carry a significant risk of developing botulism toxins. The spores are present in the fresh mushrooms and the anaerobic environment of the oil is an ideal spawning ground for it. You can heat the truffle bits in oil to sterilize it, but that kills off the flavor you are going for anyway.
The commercially available stuff doesn't really have truffles in it - its full of aromatic compounds that they make in a lab. Some people like it.
I usually only cook with fresh truffles once or twice a year, in the winter. Splurge on $50 for an ounce the real stuff to make risotto and slice very thin to stuff under the skin of a chicken to roast.