Serious Eats - seriouseats.com

Hi Ed, Just found out about the tag on the deer truffles. Would really appreciate it if people would bother to check out and post sources for opinions like the above. A source that most people are familiar with is Mushrooms Demystified, by David Aurora. This is regarded to be the single most useful book available on the market today of fungi. It has a relatively large section on various hypogeous fungi, including truffles.
Highly recommended for any mushroom hunter or mycologist. Or, go to www.wildusefulfungi.org. At, any rate, there are numerous sources regarding edibility and I must confess I am not aware of the warnings that were posted.
You should recall that you were told the deer truffles do not have the same aroma or flavor of the European variety of truffle. These have been used for centuries as the "poor man's truffle" in Europe, and sold under several names i.e. "Hart's truffle", etc.
One of the chefs that are currently using the "Vermont White" Deer Truffle says that it is great in a Spaetzle dough and in a Béarnaise Sauce both of which he said had an excellent rich flavor and one that held up under heat which most of the other truffles do not.
If there is still any questions, please do not hesitate to contact me at www.wildgourmetfood.com. or www.wildfoodgatherersguild.org.
Ki-ta-ni-gha! Nova Kim and Les Hook

porterhouse

Porterhouse!

Porterhouse

Porterhouse, medium rare!

Porterhouse, porterhouse, porterhouse.

Bone in ribeye, right between medium rare and rare.

Onglet, of course

Porterhouse for 2 as served by PL

hanger steak!!

t-bone well done

Bone in ribeye!