Clark Girls

So many truffles you can barely see the butter! A favorite on top of steak; a delicious addition to pasta; an ideal seasoning for braised, steamed or sauteed vegetables. For flavor-per-ounce, this has to be the truffle's shining moment. Let little pats melt over a fish fillet or lobster or grilled veal chops. Swirl into warmed mushrooms to make a fettuccine sauce. Brush over toast and float on top of soup.


I've never had this but because I didn't know that a truffle was a fungi, I thought it was chocolate butter. Somehow I knew that wasn't right. I think there is truffle oil too...uh oh, I better look up truffle oil just to be sure.