Burgundy Truffle (Tuber uncinatum) oil-vinegar leave the black truffle out

leave the black truffle out at room temperature for half an hour

fresh butter from grass-fed cows is churned with White Winter Truffles to produce a luscious

with a slightly smokey flavor reminiscent of crustacean shellfish

the mid-western Canadian province of Saskatchewan may just be the world’s greatest chanterelle treasure trove

Burgundy Truffle (Tuber uncinatum) oil-vinegar leave the black truffle outNot to be confused with their earlier season lookalike Summer Truffles, Burgundy Truffles (tuber uncinatum) are powerfully pungent, redolent of rich, nutty flavors and roasted allium aromatics. When fully ripe, their interiors take on a pale coffee color, whitish gold veins intricately webbing through the brown, all tucked beneath thick exterior skin that calls to mind the scales of a crocodile or the coarse bark of a well weathered deciduous tree. In