1 tablespoon unsalted butter1, 8 oz package sliced mushrooms1 tablespoon shallots, minced¼ teaspoon salt1 teaspoon white truffle oilChives or scallions, for garnish
Melt butter in a medium skillet over medium heat. Add mushrooms and sauté until brown and liquid evaporates, about 5 minutes. Add minced shallots and sauté for an additional 3 minutes. Season with salt.
Turn off heat. Drizzle White Truffle Oil and toss to coat. Transfer to a plate, garnish with chives or scallions if desire, and serve.
Sabatino Tartufi Culinary Team
Serves 12 Ingredients 1 pint grape tomatoes3 bunches fresh Asparagus¼ cup olive oilSalt and pepper, to taste1/2 stick butter, soften 1 teaspoon Sabatino White Truffle oil6 cloves roasted garlic1 teaspoon lemon juiceSabatino Truffle Zest Directions Pre-heat oven to 350°F degrees. Toss tomatoes with 1 tablespoon olive oil, salt and pepper and arrange on a foil lined cookie sheet and roast for 10 minutes. Trim asparagus and toss with olive oil, salt and pepper. Arrange marinated asparagus on a foil lined cookie sheet and roast until tender and golden brown, approximately 6-8 minutes. Place butter, White Truffle Oil, roasted garlic, lemon juice...
Serves 4 Ingredients ½ lb red baby potatoes, halved1/2 lb hericot verts4 large eggs2 heads butter or boston lettuce2 cups cherry tomatoes, halved½ cup nicoise or Kalamata olives2 cups tuna packed in oilDressing:¾ cup extra virgin olive oil¼ cup red wine vinegar2 tablespoons Sabatino Hot Truffle Mustard¼ teaspoon black pepper¼ teaspoon salt Directions Place the potatoes in a medium pot; cover with cold salted water. Bring to a simmer over medium heat and cook until fork tender, about 7 minutes; drain and set aside. Meanwhile, prepare an ice bath: combine ice and cold water into a medium bowl. In a...