540-937-9881

Virginia Truffles, LLC

Virginia Truffles, LLCVirginia Truffles, LLCVirginia Truffles, LLC

Virginia Truffles, LLC

Virginia Truffles, LLCVirginia Truffles, LLCVirginia Truffles, LLC
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540-937-9881


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Locally-Inspired Fresh Truffle Recipes

White Clam & Wild Mushroom Flatbreads

Country Duck Fries with Truffle Hollandaise

Country Duck Fries with Truffle Hollandaise

Recipe, compliments of Adam Shea and the property of Virginia Truffles, LLC.

Inspired by Virginia's fertile waterways. Enhanced with the earthy, delicious flavors of fresh black truffle infused heavy cream clam sauce.

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Country Duck Fries with Truffle Hollandaise

Country Duck Fries with Truffle Hollandaise

Country Duck Fries with Truffle Hollandaise

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Is there anything better than home made fries? Yes, fries covered in duck confit. An ode to a classic french staple. Duck confit, a technique and dish, uses duck legs cooked low and slow in duck fat. Chopped and drizzled atop fries, it takes the classic fry to a whole new level of deliciousness.

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Truffled Cashew Cream of Mushroom Soup

Country Duck Fries with Truffle Hollandaise

Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

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100% Dairy free and Vegan friendly. This creamy, decadent soup is easy enough for a week night dinner but elegant enough for a dinner party starter. This recipe is a must-try!

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Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

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The BLT is a true classic, perfect for any meal. What could make this an at-home gourmet treat? Substitute smoked duck and truffled aioli for the traditional bacon and mayo!

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Truffled Virginia Shrimp & Grits

Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

Truffle Lobster Thermidor with Sauce Americaine

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Our version of a southern classic, Shrimp and Grits. These grits explode with flavor. Added cheese, lends richness to an already creamy texture. The addition of truffle infused butter and cream elevate this dish to a decadent masterpiece.

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Truffle Lobster Thermidor with Sauce Americaine

Duck (bacon), Lettuce, Tomato Sandwich with Truffled Aioli

Truffle Lobster Thermidor with Sauce Americaine

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Virginia Truffles turn on a French  classic dish.  Lobster Thermidor is already a rich and decadent treat. Incorporating fresh Truffle into the recipe takes every bite to new gastronomic level.

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Seared Scallops & Summer Succotash with a Truffle Tarragon Emulsion

Seared Scallops & Summer Succotash with a Truffle Tarragon Emulsion

Seared Scallops & Summer Succotash with a Truffle Tarragon Emulsion

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Virginia produces large sea scallops, found deep off the Atlantic coast. This dish celebrates our native bivalve mollusk. Perfectly cooked with an accompanying Truffle Tarragon emulsion, both sea and earth combine in flavor harmony.

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White Clam & Wild Mushroom Flatbreads

Full Recipe by Adam Shea

Ingredients


-3 dozen local clams, little necks

-8 oz wild mushrooms mix

-4 flat breads

-Fontina Cheese (grated)

-1 lemon

-1 tsp fresh thyme

-4 oz of truffle-infused heavy cream

-1 chopped shallot

-2 cloves, chopped garlic

-2 tbsp truffle-infused olive oil

-salt and pepper


Wild Mushrooms


Oven 425

-Coat mushrooms, lightly with truffle-infused olive oil.

-Roast 6 to 8 minutes and set aside


Clams


-Par cook clams until the shells are slightly opened. Remove the clams from the shells and set them aside.

-Strain the clam liquor through a chinoise or a fine strainer.


Sauce


-Sweat garlic and shallots until lightly softened on medium heat.

-Add the truffle-infused heavy cream, half the lemon, and salt and pepper to taste. Reduce the cream sauce to a nappe consistency.

-Add the fresh clams to the cream sauce. Taste and adjust seasoning. 


Build and Bake Flatbreads


Oven 400

-Layer the gated fontina onto flatbreads, then a layer of the clam sauce. Next add a layer of the mushroom mix and another layer of fontina.

-Bake the flatbreads for 8 minutes, until they slightly begin to brown.

-Finish with sliced fresh truffle atop flatbreads to taste.


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Country Duck Fries with Truffle Hollandaise

Full Recipe by Adam Shea

Country Fries Ingredients


4-5 Yukon gold potatoes, cut into a bottonet

1 qt frying oil or try duck fat for a richer flavor

1 tbsp baking soda

salt and pepper to taste


Truffle Hollandaise Ingredients


6 oz truffle infused butter

2 oz truffle infused egg yolks

Champagne vinegar (just a splash)

1/2 tsp salt

1/2 tsp pepper


You will need


2 duck legs confit and chopped

1 med sized pot for blanching

1 large pot for frying

1 small sauce pot


Fries


Bring med pot of water to a boil and add baking soda (be careful not to let boil over).

Add the bottonet potatoes and blanch until the outsides begin to soften. Approximately 60 seconds. Strain from water and rinse with cold water.

Begin heating oil to 375.


Truffled Hollandaise


In a blender add egg yolks, salt and pepper, and vinegar. Begin to slowly aerate to room temperature. Slowly add the clarified butter until it reaches a rich nappe consistency. To finish sauce, grate fresh truffle and adjust seasoning as needed. Set aside.


Confit


In a small sauce pot a small amount of truffled olive oil, chopped duck confit, and fresh thyme. Gently warm. Set aside.


Back to Fries


Slowly add the blanched potatoes to the hot oil in batches. Do not overcrowd the pot. Cook until all potatoes are a golden brown. Remove fries from oil, strain excess oil and season with salt and pepper.


Plate fries, top with duck confit while drizzling the lucious oil atop the fries. Serve with ramekin of truffled hollandaise. 




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Truffled Cream of Cashew Mushroom Soup

Full Recipe by Adam Shea

Ingredients


1 small black Perigord truffle

1 tsp olive oil

1 tsp truffle oil (if desired)

20 oz of Mushrooms of choice (mini portabella's were used in this recipe)

1/2 onion minced

2 cloves of garlic

2 tsp sea salt 

1/2 tsp black pepper

1 tsp thyme

4 cups of cashew milk 


Preparation

Heat olive oil in a large non-stick frying pan on high-heat. Cook the mushrooms until they sweat and are starting to brown. Set aside 5 oz of cooked mushrooms for plating. Reduce the heat to med-high. Add the onion and cook until soft and light brown in color. Add garlic, sea salt, thyme, and black pepper. Cook for another minute.


Transfer the mushrooms to your blender. Slowly, add 3 cups of cashew milk. Blend on high to achieve a puree consistency. Once all the cashew milk has been added, shave half of your truffle into puree with a Microplane. Pulse puree once more to mix truffle.


Pour soup into pot, add one more cup of cashew milk and reheat soup gently. Season to taste.


To Plate

Ladle desired amount of soup into each bowl. Top with the sautéed mushrooms set-aside. Shave fresh truffle atop soup to desired amount. Drizzle olive oil or truffle oil around mushrooms and truffle.








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Duck (Bacon), Lettuce, Tomato, Sandwich

Full Recipe by Adam Shea

Ingredients


2-3 Duck breasts

1 loaf french baguette (cut in half, buttered, and lightly toasted)

1 handful of celery leaves

1 large heirloom tomato

4 oz wood chips for smoking

charcoal for grilling

5 truffle-infused egg yolks

8 oz truffle-infused olive oil

Freshly shaved truffle

Salt and Pepper to taste

1 Tbsp Champagne vinegar


Aioli


In blender, place egg yolks, champagne vinegar, and salt and pepper. Blend on med-high. Begin adding olive oil to egg yolk mixture slowly, until a rich nappe consistency is met. Set aside and keep warm.


Smoked Duck Breast


Set grill heat to approximately 225 degrees, with wood chips spread evenly. Place duck breasts skin side-up on grill. Smoke for 30 minutes. Remove from grill and allow to cool. Slice and set aside.


Assembly


Drizzle aioli across the base of the bread loaf. Place celery leaves atop aioli. Line duck breast slices, evenly, across bread, followed by sliced tomato. Generously layer more aioli atop duck. Shave fresh truffle atop aioli layer. Place top of baguette on sandwich. Slice and serve. 



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Truffled Virginia Shrimp & Grits

Full Recipe by Adam Shea

Ingredients


6 oz medium diced bacon, we love Edwards brand but Smithfield is a close second

1 qt fresh chicken stock

8-10 oz of stone ground grits

1 diced large heirloom tomato

1/2 a bunch of diced scallions

1 1/2 large shrimp, peeled and deveined

4 oz truffle infused butter

2 oz truffle infused heavy cream

2 oz hard cheese (Parmesan or similar)

Dash of your favorite hot sauce

2 cloves minced garlic

salt and pepper to taste

Fresh shaved truffle


Grits


In a medium sauce pot, bring stock to a simmer. Slowly whisk in grits, forming a creamy consistency. Simmer until grits are softened. To finish, add 3 oz butter, cheese, and heavy cream. Set aside.


Shrimp


In a large saute pan, render bacon and drain the majority of the bacon grease. Add shrimp and garlic to pan and cook 2-3 minutes. Do not overcook. Add tomato and scallions. To finish, add shaved truffle to taste and 1 oz of butter.


To Plate, place 2 large spoonfuls of grits, add a large spoonful of shrimp, with plenty of accompanying liquid for the grits to absorb. Add more fresh truffle shaving to taste. Enjoy.






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Truffle Lobster Thermidor & Sauce Americaine

Full Recipe by Adam Shea

Ingredients


2 warm water lobster tails (shells removed and reserved)

1 large leak (julienned and rinsed, whites reserved)

4 cloves of garlic

3 shallots

2 chopped medium tomatoes

4 sprigs tarragon

2 bay leaves

4 oz cognac

10 oz truffle infused heavy cream

1 lemon

Fresh shaved truffle

salt & pepper

8 oz truffle-infused butter

8 wonton skins

3 oz white wine (we love Jump Mountain's Gruner Veltliner)

Small handful of quality pecorino cheese 


Wonton Cup


Spray individual cups of cupcake tin. Place 2 wonton skins, crisscrossed, in each cup of tin. Form as many cups as needed. Bake cupcake tin of wonton skins at 350 degrees, for 8-10 minutes until golden brown. Remove from the oven and lightly season with salt and pepper, allow to cool. Set aside. 


Americaine Sauce


To start americaine sauce, roast reserved lobster shells in a 400 degree oven for 15 minutes. Remove shells from the oven and place in a medium stock pot. Add 2 cloves of garlic, 2 chopped shallots, chopped tomato, bay leaves, tarragon, and cognac. Cook over high heat and reduce by half, to cook off the alcohol. Add 6 oz heavy cream  and reduce until a slight nappe consistency. Strain the sauce through a fine chinoise, or strainer, and return to heat. Slowly whisk cubes of butter. Grate fresh truffle into sauce to taste and adjust salt and pepper. Set aside and keep warm.


Thermidor


In a large non-stick pan, warm truffle infused olive oil, on medium heat. Sweat julienned leaks until softened. Add reserved chopped lobster, and gently incorporate. Deglaze with white wine. Add 4 oz of heavy cream and gently reduce. Do not overcook the lobster. Add Pecorino and freshly shaved truffle.


To assemble, place a wonton cup in a serving bowl, spoon 4 oz of lobster mix into cup, spoon 2 oz of thermidor sauce around cup. Enjoy.  



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Scallops with a Truffle-Tarragon Emulsion

Full Recipe by Adam Shea

Ingredients


1 lb of dry-packed large Atlantic Sea Scallops

4-5 ears of fresh corn

1 1/2  cups peas (frozen is fine)

1 clam shell of fresh tarragon

2 oz Truffle-infused olive oil

2 oz Truffle-infused butter

Shaved fresh Truffle to finish

1 shallot minced

1-2 cloves of garlic minced

Salt and Pepper

1 lemon


Remove as much water as possible from the Scallops. Arrange Scallops on a large dinner plate. Place a dry paper towel atop Scallops. Atop the paper towel, apply weight on the Scallops, using another diner plate. The weight will draw excess moisture out. 


Shuck and de-silk ears of corn. Remove corn from the Cobb and set aside with the peas. In a blender puree most of the tarragon with 1/2 of the shallot and 1 clove of minced garlic. Add 1-2 ounces of water to help puree. Slowly add in olive oil to bring to a velvety consistency. Squeeze half a lemon into sauce and adjust salt and pepper to taste. Set aside.


In a large hot saute pan, sear scallops on one side. When ready to flip sides (typically, less than a minutes time) add a knob of truffle-butter and reserved tarragon to the pan. This process should take 1-2 minutes at most. Do not overcook the Scallops. In a separate pan, on medium heat, slowly begin to warm your spring vegetables in olive oil, shallots, and garlic. Adjust salt and pepper as needed. 


To plate, place 2 spoonfuls of veggies onto a plate. Place 3-4 Scallops per plate. Spoon sauce all around the Scallops. Take the reserved half of the lemon and gently squeeze a few drops over the Scallops. Shave fresh Truffle generously.






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