Truffles
Earth's Treasures Discovered...
ShireWood Farm's Douglas Fir forest naturally produces Oregon Truffles, Morel Mushrooms and other Wild Edibles. These earthly delicacies are cared for by using well traditional and sustainable European methods of harvesting ensuring that our products are of the highest quality.
In addition, we have acreage planted with hazel nut trees that have been inoculated with highly desirable European varieties of truffle such as the Perrigord French Black Truffle and the Bianchetto Truffle.
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Oregon White Truffles
Tuber gibbosum & Tuber oregense: November - May
Oregon Black Truffles
Leucangium carthusianum: October - March
Perigord Black Truffles
Tuber Melanosporum: November - March
Bianchetto White Truffles
Tuber Borchii Vittad: January - March
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Truffle Farm Establishment Services
Are you interested in starting your own truffle plantation? We can help. Our truffle services include site preparation, introduction of truffle spores to potential sites and surveying for existing truffles or other wild edibles. For further information follow this link - Grow Truffles!
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Truffle Recipes
“Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct themselves like travelers due to reach their destination together.” Jean-Anthelme Brillat-Savarin
For a fancy ingredient, truffles don't need a lot of fuss. They want a little heat, but never too much for too long. They need to be clean, so rinse well, brush with a damp towel or mushroom brush and pick out dirt in nooks and crannies with the tip of a knife. Be sure to refrigerate them in a sealed container so the aroma doesn't permeate other foods.
Truffled pasta: With a grater or sharp knife, shave white or black truffle over plates of hot buttered pasta or anything with a cream sauce, even a pot of macaroni and cheese.
Truffled scrambled eggs: Grate or thinly slice a thumb-sized nub of truffle into three scrambled eggs or an omelet. Melt lots of butter in the pan before cooking.
Truffle butter: In the bowl of a food processor,
combine 1/4 pound ripe truffles (or more to taste), washed and finely chopped,
and 1 pound softened butter. Add shallots if desired, and season to taste
with salt and pepper. Mix to combine, shape into logs and wrap in parchment
or wax paper. Store in freezer, and slice off pieces to serve over grilled
fish, meat, or on hot baked potato.
“The art of cooking is among the most intimate things that we can
do for another.” Charlie Trotter
