Truffle-Infused Mushroom Stock

Preparation info

  • Makes about

    2½ cups

    (plus the truffles)
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 4 ounces summer truffles, or winter (black) truffles
  • 3 cups Mushroom Stock
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Method

Fresh raw truffles are excellent if you use them right away, but poaching and freezing them allows you to buy larger quantities when they are in season and store them for future use. A great side benefit is that you’re left with a wonderful truffle-infused mushroom stock. The flavor will depend on the quality of the truffle used. Don’t expect robust flavors when using summer truffles. The stock