Truffles - diamonds for gourmets Since time immemorial, this most precious of all edible mushrooms has exhibited a mystical aura. The mystery of its formation seemed impossible to solve. Just where in the ground these desirable mushrooms developed was always left to chance. And so these unique treasures of nature could be reaped only after laborious searching and with great fortune. Although highly valued by gourmets, truffles remained a well-protected secret of nature. Truffles - cultivation opens up new perspectives After intensive research work in Monterey County, CA, over about twenty years, it is now possible for the first time ever to produce the most precious of all mushrooms in a systematic way. We have perfected this technique with commitment and scientific accuracy for many years, and have developed a new procedure that makes it possible to cultivate truffles on a large scale. _____________________________ Truffles are edible fungi with enclosed underground (hypogeous) fruit bodies. In order to complete their life cycle, they must enter into symbioses with the roots of trees, such as the oak, poplar and willow, via specialized nutrient-gathering organs known as mycorrhizae. Truffles belong to the order of Pezizales, widespread filamentous Ascomycetes which also include species with exposed (epigeous) fruit bodies, such as the morels. The highest prized truffles belong to the genus Tuber as for example the white truffle Tuber magnatum and the black Tuber melanosporum. _____________________________________________ Grilled Shrimp with Truffle Oil Vinaigrette Nothing is better than these wonderful shrimp with truffle oil! -------------------------------------------------------------------------------- 16 large shrimp, uncooked 3 tablespoons extra-virgin olive oil 1/2 cup white truffle oil 1/4 cup fresh lemon juice 2 tablespoons chopped sweet onion 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper Preheat barbecue grill (oil hot grill to help prevent sticking). Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook. In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside. When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill. To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the viniagrette. Place remaining viniagrette in a small bowl and place on plate for dipping. Makes 4 servings.