truffle oil

An extra special, extra easy and yes, DELICIOUS, zucchini and roasted sweet corn provolone phyllo pizza! I feel like it's always a good day when pizza is involved, you know?

Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil.

phyllo dough (thawed)

butter

herbs

zucchini (thinly sliced)

yellow summer squash (thinly sliced)

corn (kernels removed)

salt and pepper (to taste)

provolone cheese (shredded)

burratta cheese

basil (for garnish)

truffle oil (for drizzling (optional))

Preheat the oven to 375 degrees F.

Place the zucchini, yellow squash and corn in a bowl and toss with 1 tablespoon olive oil and sprinkle with salt + pepper.

Meanwhile, cover all the phyllo dough with a lightly dampened clean kitchen towel to prevent it from drying out as you work. Then place 2 sheets of phyllo on the prepared sheet pan and brush with a little butter. Place another 2 sheets of phyllo on top of the buttered sheet, rotated a half-turn in the opposite direction, so that the edges hang over the long side of the first sheet (you are trying to create a circle). Brush with butter, and repeat with the remaining sheets of phyllo, alternating the direction of the phyllo as you place over the last sheet. Now carefully bring up the sides of the dough to create a "crust". Lightly brush the crust with butter...now you have a phyllo crust!

Sprinkle the fresh herbs over the curst. Add the provolone. Now grab the squash and corn and use your hands to drain any water that has been released from the squash back into the bowl. Scatter the squash and corn over the pizza in an even layer.

Place the pizza in the oven and bake for 20-25 minutes or until the cheese is melted and the crust golden. Remove from the oven and top with torn burratta, crushed red pepper, basil and a drizzle of truffle oil. Enjoy!

Angel hair pasta sauteed with mushrooms, garlic, cilantro and all flavored with truffle oil and topped with Parmesan cheese.

Truffle Oil Pasta and Mushrooms

lb angel hair pasta

oz baby bella mushrooms (chopped)

Tbsp truffle oil

garlic

cilantro

Salt

black pepper

Parmesan cheese

Cook pasta according to the package, strain and set aside.

Preheat a cooking pan over medium heat. Add about a tablespoon of truffle oil and mushrooms. Saute mushrooms until almost cooked.

Press garlic and add it to the pan. Saute until fragrant.

Add pasta and stir well.

Add remaining truffle oil, cilantro, salt and pepper. Saute well.

When serving, grate fresh Parmesan cheese on top.

Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!

Truffled Mushroom Pizza with Arugula Salad

recipe pizza dough

garlic, pressed

mushrooms, sliced (cremini, shiitake, portobello etc.)

thyme

white truffle oil

fontina cheese

mozzarella cheese

arugula

EACH: lemon juice AND olive oil

cheese

MUSHROOMS: Clean and preheat your outdoor grill according...

MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.

DOUGH: Make sure the dough is at room...

DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)  

OUTDOOR GRILL: Spray the grill grates with nonstick...

OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.)  Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.

OR OVEN: Place the shaped dough on a...

OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.

ARUGULA SALAD: When the pizza is almost done,...

ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!

Fettuccine with Crimini Mushrooms in White Truffle Oil and Wine Sauce. If you love mushrooms and truffles, this is definitely a dish for you. Earthy flavors, with comforting pasta. Easy and quick 30-minute meal.

Fettuccine with Crimini Mushrooms in White Truffle oil and wine sauce

garlic,

extra virgin olive oil

tsp white truffle oil

Italian parsley, chopped

chili flakes

crimini mushrooms (or a mix), sliced

white wine

fettuccine pasta (we used Rummo)

Salt and pepper

Parmigiano Reggiano

Fill a large pot with water, add salt, and bring to boil.

In a large saute pan drizzle olive oil and bring to medium heat.

Add minced onion, garlic, and chili flakes. Cook for about 3 minutes.

Add in chopped mushrooms, salt and pepper, and saute for about 3 minutes. Pour in white wine and cook till evaporated, about 2 minutes.

Turn off heat. Drizzle in truffle oil and stir. Set aside.

When water is boiling place in fettuccine and cook for the recommended time on the package. Taste pasta and see if it's al dente.

Scoop pasta and place in the pan with the mushrooms on low heat. Add some of the pasta water.

Mix well as to coat the pasta with the oils in the pan and also distribute the mushrooms throughout.

Garnish with some fresh chopped parsley, and freshly cracked black pepper.

Sprinkle with some freshly grated Parmigiano Reggiano.

Thanks! I made this yesterday and it was a HUGE hit! My hubby said it was as good as anything you can get from an Italian restaurant. Delicious!

Robust, earthy, and delicately flavored with truffle oil, Tagliatelle Pasta with Mushrooms is a mouthwatering meal (ready in 30 minutes!).

Tagliatelle Pasta with Mushrooms recipe

oz tagliatelle pasta

oz assorted mushrooms

garlic (crushed)

Tsp chicken base

olive oil

Tbsp salted butter

Tbsp white truffle oil

Tsp crushed red pepper

chives

lemon

Cook pasta according to package directions

While the pasta is cooking, place olive oil and chopped garlic in large sauté pan and cook over low heat. Meanwhile, slice half of the mushrooms into fairy fine slices (do not chop).

Add these mushrooms to the pan and cook for 3 minutes, stirring often.

Slice remaining mushrooms into 1/8 in slices and then add to pan, along with 1/2 the chopped chives, crushed red pepper and chicken base.

When pasta is done, use tongs and remove from water. Add to sauté pan, making sure you use about 1/2 C of the water from the pasta to add to sauté pan as well..

Add butter and cook until sauce has thickened slightly.

Add juice of lemon and truffle oil and toss in remaining chives.

Serve warm and garnish with lemon zest and parmesan cheese (optional)

Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons

Truffled mushroom pâté

dried porcini mushroom

tbsp butter

shallots

chestnut mushrooms finely chopped

mascarpone

½ tbsp white wine vinegar

tbsp truffle oil

cornichons and toast, to serve

salted butter

thyme sprigs, leaves picked

½ tsp green peppercorn crushed

pink peppercorns crushed

Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.

Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.

Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.

For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

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Top 6 truffle oil recipes from across the web

The most viewed truffle oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini and Roasted Sweet Corn Pro...

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Tagliatelle Pasta with Mushrooms re...

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The most viewed truffle oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine