Recipes for Pecan truffle (Tuber texense) please?

[truffler1635 at my-deja.com]

I recently received a sample of Pecan truffles (Tuber texense) which have
been known for at least 50 years in the south (range=Texas-Georgia,
Floria-at least Ohio). I'm interested in anyone who has already tried
this true truffle in cooking. And if it _has_ been tried before, what
recipes was it used in?

So far it has been used in truffle butter blended into roughly mashed
(lumpy) potatoes, and I'm considering using it in either a flan or
custard.

Most truffles go well with eggs. T. texense has a strong aroma (as fresh)
of green corn and milk. When blended with butter (130 degrees), the milk
aroma is driven off, and is replaced with an aroma similar to roasted
nuts/nut butter (kind of like peanut butter or cashew butter: sorry, my
nose is confused).

I was also strongly considering useing the truffle sliced into cooked
Oyster stew, but my oysters turned on me, and I threw the whole pot out.

So here I sit with 3 prime examples of T. texense awaiting your
suggestions.

BTW, if you happen to live near pecan orchards, T. texense is found
exclusively with pecans as far as I know. Unfortunately, there are darn
few pecan trees in Oregon...

Daniel B. Wheeler
www.oregonwhitetruffles.com


Sent via Deja.com http://www.deja.com/
Before you buy.