[ ./recipes/sauces/tartufata-sauce.md ]
★ ITALIAN · SAUCES
Tartufata
Sauce.
SERVES
4
TOTAL
25m
ACTIVE
25m
LVL
MEDIUM
// SUMMARY
An elegant truffle sauce with intense umami from roasted mushrooms, finished with fresh black truffle. Perfect for pasta, risotto, or as a side to meat.
// INGREDIENTS
| 250 | g | brown mushrooms or king oysters (very finely chopped, almost a paste) |
| 1 | small shallot, very finely diced | |
| 1 | small garlic clove, grated | |
| 1 | tbsp | mild olive oil |
| 20 | g | butter |
| 50 | ml | dry white wine |
| 100 | ml | good chicken stock (reduced) |
| — 1–2 tbsp mascarpone or 40 ml heavy cream (optional, for creamy version) | ||
| — 10–15 g fresh black truffle, finely chopped or shaved | ||
| — Salt, white pepper | ||
| 0.5 | tsp | lemon zest |
| — Optional: 1 tsp very good truffle oil (only if your truffle is mild) | ||
// METHOD
- 01
**Dry roast mushrooms**: Pan hot, no fat. Add mushrooms. They release water. Once evaporated, add olive oil and butter. Now let them get color. This creates umami.
- 02
**Add aromatics**: Shallot until translucent, garlic only briefly (30 seconds). Don't brown.
- 03
**Deglaze**: Add white wine. Almost completely reduce. Add stock and reduce to syrupy. Now you have depth.
- 04
**Reduce heat**: Remove pan from heat. Stir in mascarpone or cream if you want it creamier.
- 05
**Add truffle at the end**: Stir in below 60°C. Don't cook anymore. Add lemon zest – minimal, just to lift the earthiness.
- 06
**Season**: Add salt carefully. Truffle amplifies umami. Optional 1 tsp good truffle oil for aroma boost, but only if needed.
// NOTES
- — Don't cook the truffle – it loses its aroma
- — Sauce should not get too hot after adding truffle
- — Pairs excellently with tagliatelle, pappardelle, or risotto
// VARIATIONS
- → Add 2 tbsp mascarpone for silkier texture
- → Add 1 tsp high-quality truffle oil if the truffle is milder