I am using a French summer truffle (Melanosporum Aestivum’), bought in summer (kept in deep freeze) at a fraction of the price of winter truffle, but with a fraction of the odor of the winter one!
Other than the unusual wild game odor that it is famous for, truffle has a crunchy texture and a mild nutty taste.
1. Cut summer truffle into slices.
2. Cook sliced mushroom with salt and pepper until soft, add beaten eggs then place slices of truffle on top. Serve when egg mixture is set.
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