— Jane Barnett

Wow. I'm surprised that a pro would say to skip the truffle oil because most pros would say add more truffle oil. Um, so here's the thing. Uh, you know, if, if you're doing whole food plant-based, the oil technically is not really in what, what we would work with. I would just go right for the truffle, which is fantastic, but unbelievably more expensive truffles are very, very expensive. Now, the way to be able to beat the, um, you know, the expense of pure truffles is if you take a little piece of that, you put it into a oil and a little bottle and the truffle flavor releases into the oil. And that's what truffle oil is. Now, there shouldn't be a lot of ingredients in the truffle oil. You should pretty much just have black or white truffle and oil and that's pretty much it. Now the thing about truffle oil is it's a finishing oil. Like if you start cooking with it right away, you're gonna lose the flavor of it. You're wasting the money. Um, truffle oil is something you finish a dish with, so you put it on at the end and you get this big explosion of truffle, actually more, pretty much any truffle you wanna add at the very end of it. If you're using fresh or powdered or anything like that, add it to the end of the dish to be able to get that big flavor. Truffle oil, I think is great for different purposes. Um, I personally like to use truffle powder instead, which you can get in like a, you know, like a shaker bottle, just like you would get any spice, um, you know, out of, on its ground up, dried, truffle, um, you know, and it's expensive, but you don't use it a ton 'cause it's just overpowering if you do use too much of it. Um, but you know, as, as far as using that recipe though, I'd probably use the, the truffle oil on it or use actual truffle for it.