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Recipe Of The Month: Truffles

Wild mushroom bruschetta with white truffle (Serves 4)

3 tbsp olive oil
8–12 sage leaves, plus extra as garnish
1 shallot, finely sliced
1 garlic clove, finely sliced
25g walnut halves, chopped
300g mixed wild and exotic mushrooms, halved if large
8 slices walnut bread or good sourdough
75ml double cream
1 tbsp Dijon mustard
White truffle, plus extra to serve
Juice of ¼ lemon

1- Heat a tablespoon of oil in a large frying pan and fry the sage leaves until crisp. Set aside.
2- Add a tablespoon of oil to the pan and stir in the shallot. Cook for 1–2 minutes until soft, then stir in the garlic and walnuts. Season well, and cook over a medium heat for 1 minute.
3- Add the mushrooms, stir together, then cover and cook for 3–5 minutes, shaking the pan every now and then.
4- Brush the remaining oil over each side of the bread, then toast until golden.
5- Whisk the cream and mustard together, pour into the pan and season. Use a fine grater to season with the truffle, then squeeze in the lemon juice. Cook for 1 minute until the truffle has dissolved into the mixture.
6- Divide the toast among 4 plates and top with the mushroom mixture. Finely shave more truffle on top of each bruschetta, garnish with the sage and serve.

Polenta, broccoli and Parma ham with white truffle (Serves 4)

15g pine nuts
1 tbsp olive oil
1 shallot, finely sliced
1 red chilli, halved, deseeded and finely chopped
300g sprouting broccoli
4 slices Parma ham
White truffle
1 tbsp extra-virgin olive oil

For the polenta:
200g fine polenta
75g butter
25g Pecorino, finely grated

1- Toast the pine nuts in a frying pan over a medium heat until golden. Set aside.
2- Heat the oil in the pan and cook the shallot for 2–3 minutes until soft. Add the chilli and cook for 1 minute. Season well. Add the broccoli and 2 tablespoons of water, season again, then cover and steam for 3–5 minutes.
3- Bring 800ml water to the boil and reduce the heat. Add the polenta and cook according to the instructions on the packet. Beat in the butter and Pecorino.
4- Divide the polenta among 4 bowls. Spoon the broccoli over, then top with the Parma ham. Scatter over the pine nuts, grate over the truffle and drizzle with oil.

Find these recipes and more in the October issue of Harrods Magazine, available to download through the Harrods app.

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Recipes by Rosie Reynolds.

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