Gourmet delight: World-class Oregon truffles

Truffles rank with caviar and champagne as icons of gourmet decadence. They have the same allure: part epicurean enjoyment, and part difficulty in acquisition. Truffles are actually a type of fungus that grows underground.
European truffles grow on the roots of oak trees. Oregon truffles grow at the base of Douglas firs. In Europe, specially trained dogs help target the oak trees where truffles will be found. The truffle flavor is directly related to its aroma. Once discovered, truffles can be collected next year at the same site.
To enjoy the wonderfulness of dining on truffles, they must be fresh, uncooked specimens eaten shortly after harvest. Truffle lovers often order before harvest from food specialty stores. Some supermarket produce departments may also take an order.
Though white Oregon truffles cost about $150 per pound, they are also available at about $15 an ounce. Call toll free: (888) 465-3247. In many recipes, just a shaving of truffle is required.
Flavorful Italian white truffle oil for recipes is available at $29.95 for 8.5 oz. at culinaryneed.com. Scraping or grating fresh truffles into sauces or soups just before eating creates a distinctive flavor. Veal, chicken, fish, souffles, omelettes, pasta, and rice can be glorified with thinly sliced truffles. Cream and cheese sauces are enhanced by their flavor.
When stored with containered rice or eggs, the flavor and aroma penetrate the egg shells and rice. Eat the truffle, then make omelettes and rice pilaf.
The truffle season begins in September, so order early.
Truffle butter
The aroma and flavor of truffles are heat sensitive. Truffle butter is a good way to get the most from your aromatic gem, since it is not heated.
Finely grate a fresh truffle and add it to softened, unsalted butter to suit your taste. Use enough butter so  the mixture is spreadable, not crumbly.
Let stand at room temperature for an hour. Spread on crackers, French bread, or baked potatoes.
Truffle butter freezes well.