Starters & Light meals

Kalahari truffles with parsley and lemon butter

15 minutes
15 minutes
Wine/Spirit Pairing
Haute Cabrière Pinot Noir 2007

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  • 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

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.


Jacques Erasmus

Recipe by: Jacques Erasmus

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