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Roast vine tomatoes with oozing goat’s-milk cheese

15 to 20 minutes

Kalahari truffles with parsley and lemon butter

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.

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Kalahari truffles with parsley and lemon butter

Kalahari truffles with parsley and lemon butter

Ingredients

Method