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