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Kalahari truffles with parsley and lemon butter

15 minutes

Kalahari truffles with parsley and lemon butter

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 kg fresh or frozen Kalahari truffles
150 g butter
a handful of parsley, finely chopped
4 T double cream
1 1/2 T meat glaze or yeast extract
Maldon salt and freshly ground black pepper, to taste
nutmeg, grated, to taste
juice of 1 lemon

Method

If using fresh mushrooms, carefully rinse first under running water.

Peel each mushroom using a potato peeler and rinse well a second time (frozen mushrooms will be pre-cleaned).

In a large saucepan over a medium to low heat, heat the butter, then sauté the mushrooms for 2 to 3 minutes.

Add the remaining ingredients, except the lemon juice. Cover with a lid and cook for 10 minutes on a low heat until the mushrooms are tender. Drizzle with lemon juice and serve.

TASTE’s take:

A rare delicacy, Kalahari, or desert, truffles (Terfezia pfeilii) have a flavour somewhere between corn and asparagus with a light mushroom perfume.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Chocolate figs with mascarpone and sugared violets

Pumpkin soup with roast pepper and chilli salsa

Oven-roasted spiced fillet with fragrant dhal

Orange spiced roast baby beets and onions with tender eisbein

Creamy rosemary and chicken ragu with grilled baby brinjal

Ciabatta toasts with baby button mushrooms and romesco sauce

Modern pavlova caramel stack

Granadilla and mango pavlova eaton mess

Traditional pavlova with berries and cream

Roast beef with cafe de paris butter and mash

Baked mussel and salmon coconut curry parcels

Kalahari truffles with parsley and lemon butter

Kalahari truffles with parsley and lemon butter

Ingredients

Method