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Roasted Chanterelles

Autumn is here & the perfect delicacy suited for this semi-chilly weather is one of our favorites: gorgeous, velvety, chanterelles! While many varieties of Chanterelles are available year round, there's something about having them when the season changes that makes all of the difference.  Here's what you'll need:  Chanterelles - Trimmed & sliced into sections that are about 1 inch each. Shallots Melted Butter Thyme Sprinkle of salt Preheat your oven to 400 degrees. Mix all of your ingredients together and spread loosely onto a large baking pan. Stir every few minutes. You'll know they're ready when the mushrooms soften and the edges begin to brown.  These roasted chanterelles go exceedingly well with a variety of dishes! They have buttery notes as well...

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Become a Truffle Whisperer

So, you finally got your hands on a black truffle! What are you going to make now? An extravagant tagliatelle that would make your mother weep tears of joy?Let me let you in on a little secret. Truffle slices are essentially mushroom sprinkles. DR Delicacy founder & CEO Diane Roederer says time and time again, “Truffles are not meant to be cooked.” Literally, all you have to do is slice them raw and sprinkle! As it turns out, this is the perfect ingredient for those of us who are unable to boil an egg because it only requires an IQ of 15.  Before you ruin the black truffle that you earned with your blood, sweat, and tears, here are some recipes...

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Can You Tell Real Truffle Oil From Fake?

  If a server approached your table and asked if you’d like some extra dithiapentane on your French fries, it would be a good reason to cancel the rest of your order and hoof it to a different restaurant. However, many seemingly high-end “truffle” dishes are dished out with exactly that. There aren’t necessarily any real truffles involved, but you’ll pay as if there were.   Specifically, “2,4-Dithiapentane” is a sulfur-containing compound that represents only a single component of fresh truffle flavor. It’s added to olive oil that is then packaged, marketed and sold as “truffle oil.”     Look on an ingredient label, though, and you won’t see the compound listed. The addition is often hidden by terms companies...

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Truffle Lady

The excitement of my work is the constant global hunt for the best sources of unique and spectacular food items. I work directly with growers and purveyors on four different continents, and take special pride in delivering to chef’s kitchen, a selection of perfect truffles that were in the ground halfway across the globe just a few days earlier. Every item I offer my products, whether it be caviar, mushrooms or truffles, it represents not only the culmination of my hunt for the best possible sources, but an important ongoing relationship with a person who knows his or her product intimately and shares my commitment to providing only the best. I hunt the best. I was named for the Greek...

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