3 Truffle-Flavored Recipes for Your Slow Cooker
Truffle is a popular, and indulgent, mushroom which many chefs use to add a natural, earthy flavor to their recipes. As a delicacy, truffles are not readily available, and when they are, they can come at a hefty cost. However, to savor the taste of truffles, you can opt for truffle oil which is more accessible and less pricey. The next time you're in the mood for something a little more gourmet, try out one of these three truffle recipes.
1. White Truffle Artichoke Dip
Perhaps you've indulged in artichoke dip a time or two but have you ever given in to the rich and aromatic delicacy of truffle? Blended with four varieties of cheese, the sweetness and complexity of truffle oil comes to life when slow cooked in this recipe.
- 2 cans (15 ounces each) water-packed artichokes
- 8 ounces cream cheese
- 1 cup ricotta
- 3 cups fresh baby spinach, packed
- 1 cup mozzarella cheese, shredded
- 1/2 Parmesan cheese, shredded
- 2 tablespoons lemon juice
- 1 1/2 teaspoons white truffle oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- French baguette, sliced and toasted
- Combine all ingredients in slow cooker, except for sliced baguette.
- Cover and cook for 1 hour on high or 2 hours on low.
- Serve warm with sliced baguette.
A tip for recipes below:
Recipes that include a pre-slow cooking step of heating or browning ingredients over the stovetop, take advantage of the versatile Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot that enables you to complete both steps in one cooking pot! The stovetop-safe DuraCeramic™ cooking pot plays double duty so that you can use the same pot to saute or brown ingredients over the stove before placing it right back in your slow cooker to finish cooking. Not only does it help to preserve flavor, but it also eliminates the mess and cleanup of an extra pan for you!
2. Parmesan Risotto with Truffle
Meant to cook long and slow, risotto is perfected when made in your slow cooker. Rich, creamy and hearty, this Italian-inspired risotto dish fills with flavor with just a touch of black truffle.
- 1 teaspoon olive oil
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms, any variety
- 2 cups vegetable or vegetarian chicken broth
- 2 cups Arborio rice
- 2 cups water
- 1/2 cup white wine
- 1 teaspoon kosher salt
- 1/4 cup grated Parmesan cheese, plus another 1/4 cup for garnish
- 1 tablespoon butter, softened
- 2 teaspoons shaved or chopped black truffle
- 2 tablespoons minced parsley leaves (for garnish)
- Heat olive oil, onion, garlic and mushrooms over medium heat in a stovetop-safe DuraCeramic™ cooking pot, until lightly browned.
- Transfer cooking pot to slow cooker.
- Add vegetable broth, Arborio rice, water, wine, salt, 1/4 cup Parmesan cheese and butter to slow cooker.
- Pour mushroom mixture on top and gently mix to combine.
- Cover and cook on high for 2 to 2 1/2 hours, until thick and creamy.
- Remove cover and mix in remaining Parmesan cheese and black truffle.
- Garnish with parsley and serve warm.
3. Creamy Truffle Chicken
For a full dinner that incorporates the mouth-watering aroma and taste of truffle oil, give this chicken and mushroom dinner a try.
- 1 tablespoon olive oil
- 3 slices bacon, cut into 1/2-inch pieces
- 8 boneless skinless chicken thighs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz sliced mushrooms
- 1 tablespoon vegetable oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, finely chopped
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/3 cup heavy whipping cream
- 2 1/2 teaspoons truffle oil
- Heat bacon over in the stovetop-safe DuraCeramic™ cooking pot over medium-high heat with olive oil.
- Cook until browned.
- Remove all but 2 tablespoons bacon drippings and reserve.
- Season chicken thighs with salt and add to cooking pot over stove top, cooking until browned on all sides.
- Transfer cooking pot to slow cooker with chicken and bacon.
- Add mushrooms, vegetable oil, onion, garlic and cream of chicken soup to slow cooker.
- Stir to combine.
- Cover and cook on high for 3 hours, or until chicken is tender.
- Add whipping cream and truffle oil.
- Cover and cook for another 10 minutes, until hot.
- Serve over a bed of linguine or angel hair pasta.
- Garnish with Parmesan cheese if desired.