On my birthday last week, it just so happened that my dad was going to be in DC for a conference. So my mom sent along with him a special birthday present: an Oregon White truffle straight from the front yard! She packed it very carefully, so that the slightly unripe truffle could continue to ripen to perfection.
After a few days, the truffle started to release the most amazing scent. Earthy and mushroomy, yet also kind of floral and winey. This, apparently, meant it was ready. I used my new mandoline to slice one third of the truffle into very thin slices, which I dropped onto a hot omelette. I had been told that eggs and truffles were a good pairing.
With a glass of prosecco, it was an excellent brunch. The truffle added a subtle, yet complex earthy flavor to the eggs, which I had scrambled with butter and a little minced onion. But I probably should have added the truffles earlier, so that more essential oils would get released.
The remaining two thirds went into a delicious pasta dish, with pumpkin and spinach agnelotti from Vace. I made a brown butter, onion, and wine sauce with just a little fresh thyme, then tossed in the minced truffle at the end. What a decadent birthday treat!