I’m constantly looking for new ideas on how to incorporate my different flavored olive oils into my meals. My absolute favorite flavored oil has to be Truffle Olive Oil. Trying to find just the right recipes that will really put my Truffle Oil to the test is also challenging.

I recently made a delicious and simple recipe that originally did not call for Truffles, however, I know how incredibly delicious truffles go with mushroom, eggs and cheese. The Spinach Mushroom Casserole from cooks.com fit the bill perfectly! The best part about it is that the Truffle Oil gets drizzled over the dish at the end so my husband, who does not care for truffles, can replace the Truffle Oil with his favorite, Roasted Garlic Olive Oil, and still enjoy a delicious meal.

If you’re a Truffle lover like me, you know how expensive it can get. If you’re trying to treat yourself to something-out-of-this-world-delicious during tight times, try our Truffle Olive oil. It is an excellent way get the same flavor of the exquisite mushroom without breaking the bank. So with out further ado, here’s one of my favorite Truffle recipes:

Spinach Mushroom Casserole with Truffle Oil

2 cups of chopped mushrooms
1/4 cup of butter
1/8 tsp. nutmeg
4 pkgs. frozen spinach thawed or a bag of fresh spinach
4 eggs
3/4 cup of goat cheese (or sour cream)
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup of Parmesan cheese
1/2 pkg. of cooked pasta
Truffle Oil for drizzling to taste

Sauté mushrooms for 10 minutes. Stir spinach into skillet. Stir in eggs, sour cream, nutmeg, pasta, salt and pepper. Spoon mixture into greased 1 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake in oven at 350 degrees for about 45 minutes. Cut into squares. Once plated drizzle the desired amount of Truffle Oil.


You can visit Carter & Cavero at their stores in Red Bank, Long Branch and Princeton (opening soon) New Jersey or shop online at www.carterandcavero.com.