NATS has a fabulous cookbook of truffle recipes, edited by Frank and Karan Evans, available now with a new durable spiral binding. They cost a trifling $5, if you'd like to order one please contact Pat. A few recipes are below.
Most issues of the NATS newsletter, "The North American Truffler", have recipes; surf through them for some real gems.
Additionally, here are some links to a few of the many truffle recipe sites on the internet:
The Mycological Society of San Francisco
The Cottage Kitchen
Truffes-de-Provence
Oregon White Truffles
The Truffle Zone
A great dish to bring to a potluck. Preparation begins a day (preferably two) before serving.
Dice about 2 lbs red potatoes, rinse off starch, boil about 10 minutes until they are cooked but not mushy. Drain and rinse in cold water until cooled. Drizzle lightly with oil (I like sesame oil but you can use olive, canola, or 10W-30). Finely grate about 15-20 Oregon white truffles over the potatoes, mixing them in periodically. Cover and refrigerate for 24-48 hours - this is a crucial step because the aroma of the truffles must infuse into the potatoes. Just prior to serving, mix in about a tablespoon of finely chopped raw onion, 2 or 3 squirts of dijon mustard, 1 or 2 blops of mayo or miracle whip, black pepper, and maybe some tahini dressing (Annie's Goddess or equivalent) if it's handy. Garnish with Lobaria and serve.
Another great dish to bring to a potluck (with crackers and a bottle of wine, of course). Again, preparation begins a day (preferably two) in advance.
Slice a wedge of brie in half parallel to the cutting surface so it opens up like an oyster, exposing the interior. Finely grate 5-10 Oregon white truffles on both sides, fold back together like a sandwich, wrap in saran plastic and store in the fridge for 24-48 hours before serving.
This recipe came to me while my wife Karan and I were eating clam puffs at a restaurant on the Oregon Coast. I tried an experimental batch on some friends one Sunday afternoon and I have been pleased with it ever since. I have made a batch with a variety of truffles in different puffs, allowing comparison of the flavors.
8 oz. cream cheese, softened
1 piece of bread, toasted and crumbed
1 shallot, chopped fine
fresh scallions
fresh parsley
1 walnut sized truffle (various types), chopped fine
filo dough
Saute the shallots lightly in a little butter. Add in the scallions, the parsley and the truffles as you remove the saute from the heat. Mix this into the cream cheese and the bread crumbs and set aside as the filling for the pastry puffs.
Separate a sheet of filo dough (about 8 layers worth). Cut the sheet into three inch squares. Drop about a tablespoonful of the filling into the center of each square. Fold the corners in to the center to just cover the filling.
Bake in a very hot oven (475-525 degrees) to just brown the flake pastry and heat the filling (2-3 minutes).
An interesting spread for french bread.
Melt a stick of butter, shave (scrape?) in a few