For as long as I can remember, I've had a deep-rooted aversion to any food with mushrooms. I grew up picking them out of salads, soups, sandwiches and stroganoffs, and it wasn't until my first Fancy Food Show that I considered the possibility that there might be an edible fungus out there that I actually enjoyed — truffles, to be exact. A far cry from their ubiquitous, chewy button-mushroom cousins, truffles lend an earthy, savory aroma to a variety of dishes, and I've even found a restaurant around the corner from the office that serves truffle-oil French fries.You can imagine my excitement then, when I found out that Fungus Among Us was introducing a Truffle Mustard! The whole-grain mustard contains pieces of black truffle sourced from Tuscany's Forcoli region, and is meant to be used anywhere you use traditional mustard. When you open the lid of the jar, there is absolutely no doubt that you just opened a truffle mustard. The truffle aroma is powerful, but the product will last, as a little bit goes a long way. I mixed some into an egg salad for an upscale twist on a Sunday-afternoon classic, and it brought something special to the spinach quiche recipe that called for mustard. Because retro is so popular right now, the mustard would be a great modern spin on a classic deviled egg recipe.
Be sure to take a look at the other great truffle products from Fungus Among Us at www.fungusamongus.com.
-Stephanie
PS — Don't forget to check out Associate Editor Ashley Trent's favorite mustard, too!
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