But there is something that thrives in the damp autumnal weather here in Britain. What I hear you ask?
Truffles absolutely love the British damp climate, their season being between October - January. I have often enjoyed black truffle delicately added to wonderfully cooked meals in restaurants.
Using truffle at home has always been something that has slightly frightened me as a cook. No let me correct that has terrified me, why mainly because of the cost and the real potential of ruining such an expensive ingredient.
When I stumbled across Truffle Hunter and their Truffle oils I have to say I thought what a brilliant alternative and was really excited to give it a go. Baby steps after all.
Their truffle oil comes in two varieties Black Truffle oil (Tuber Melanosporum) super concentrated 100mls £10.85.
The oil has a generous addition of real black truffle, so far I have used my oil to create a porcini mushroom sauce for pasta and scallops with spring onion and truffle oil. Both meals were absolutely delicious. The oil has a deep, earthy taste of strong mushroom. I am looking forward to seeing what else I can create with it. Any suggestions?
I have also purchased a bottle of White Truffle Oil (Tuber Magnatum) super concentrated 100mls £10.95 but haven't yet given this a go. When I do I will share some of the creations I make.
Fancy having a go at cooking with your own truffle oil check out the sites below.
The Truffle and Mushroom Hunter
The English Truffle Company