Portobello-Truffle Emulsion

(from castro15’s recipe box)

Categories: Appetizers


  • 1 Portobello mushroom, stem removed
  • 2 tbsp. olive oil
  • Salt and black pepper
  • 1 large egg
  • 1/2 tsp fresh lemon juice
  • 1 tsp minced shallot
  • 1/2 tsp minced garlic
  • 3/4 cup vegetable oil
  • 1/4 cup plus 2 tbsp. white truffle oil


  1. Preheat oven to 400.

  2. Rub the mushroom with the olive oil, then season is lightly with salt and pepper. Place the mushroom gill side down on a small baking sheet and roast until it softens and the top is slightly wrinkled, about 15 minutes. Remove from the oven and let cool slightly. Chop the mushroom into small dice.

  3. Put the egg and lemon juice in a blender and process until frothy. Add the shallot and garlic and process briefly, then add the mushroom and puree until very smooth. With the blender running, add the vegetable and truffle oils in a very slow, steady stream through the lid until a thick emulsion is formed. Season to taste with salt and pepper. If using within an hour, keep at room temp; otherwise, refrigerate.

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