by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
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½ cup (organic) brown rice cream (I used Erewhon)
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2 cups filtered water
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1/4 teaspoon
sea salt
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2 tablespoons goat butter
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1 tsp. wild porcini salt OR ¼ cup porcini mushrooms, sliced and sautéed in olive oil until tender.
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½ cup + 2 Tbs. pecorino (grated)
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white truffle oil (for drizzling)
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fresh ground black pepper (fine)
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Add brown rice cream, water and sea salt to saucepan and stir to dissolve. Turn up heat to high and bring to boil; stirring occasionally, then reduce heat and simmer and stir until thickened (about 3 mins.)
Ask the hotline about this step!Turn heat to low. Add goat butter, porcini salt OR sautéed porcinis and pecorino and stir until melted.
Ask the hotline about this step!Serve into bowls; drizzle with a little truffle oil and add a few grinds of black pepper. Enjoy!
Ask the hotline about this step!This looks divine. What kind of white truffle oil do you use? I've never bought it because I've heard that most that are available in the US are disappointing, to say the least. I'd love to make this. I can see making this as polenta, too. Also, what is wild porcini salt and where do you get it? I love how I learn so many interesting things on this site every day!! Thank you. ;o)
Hi Antonia James. Thanks for your comments! I got the wild porcini salt at Dean & Deluca (in Napa -- along with a few other very delicious salts -- I believe you can order on line from them as well). And the truffle oil is "Etruria - Tartufo Bianco" - which we got here in L.A from The Wine House -- very tasty (my husband gave it to me as a Valentine's day present -- very smart guy!)