7 Delicious, No-Fuss Ways to Use Fresh Truffles

Fresh truffles have a reputation for being too precious and intimidating. Fancy. Restaurant-only.

They don’t need to be.

At their best, truffles are about aroma, warmth, and comfort. They shine when paired with simple food and a relaxed hand. No tweezers. No foams. No stress.

Our fresh Périgord truffles are available here: tomme.ca/products/pre-order-fresh-perigord-truffles-2026

If you’ve ever wondered “Okay, but what would I actually do with one?”, here are 7 super-easy, very doable ways to enjoy fresh truffles at home.

1. Scrambled eggs with truffle

This might be the most classic use of all—and for good reason.

Cook your eggs gently. Soft, creamy, barely set. Finish with salt, butter, and fresh truffle shaved over the top just before serving.

That’s the whole recipe. The truffle does the rest.

2. Pasta, simply dressed

You don’t need a complicated sauce.

Warm pasta tossed with butter or olive oil, maybe a little cream or cheese, finished with truffle and a pinch of salt, is more than enough. The key is heat and simplicity.

Risotto, fettuccine, or even plain spaghetti all work beautifully.

3. Seafood (simple, buttery, and not fussy)

Truffles and seafood get along beautifully, especially when butter is involved.

Think seared scallops, lobster, or a simple piece of white fish. Finish with butter and shave truffle over the top just before serving.

No elaborate sauces required. Let the ingredients speak.

4. Potatoes (mashed, roasted, or fried)

Potatoes and truffles are natural friends.

Mash potatoes with plenty of butter and shave truffle over top just before serving. Or finish roasted potatoes or fries with salt and truffle while they’re hot.

Comfort food, elevated just enough to feel special.

5. Truffle popcorn (5-minute luxury)

This one surprises people—in the best way.

Popcorn + butter + salt + truffle is an incredibly good combination. Toss freshly popped corn with melted butter, season lightly, then shave truffle over top while it’s still warm.

Perfect for movie night. No plates required.

6. Truffle butter (the make-it-last move)

This idea comes straight from one of our customers—someone who orders fresh truffles from us every year.

They told us they always use part of their truffle right away, then grate the rest into soft, room-temperature butter with a pinch of salt. The butter gets rolled into a log, frozen, and sliced as needed for weeks afterward.

We loved the idea so much we had to share it.

It’s practical, unfussy, and one of the easiest ways to stretch the experience across multiple meals—pasta, vegetables, eggs, or simply spread on good bread.

7. Truffle salt (the long game)

If you really want truffle to linger, truffle salt is your friend.

Finely grate truffle into good-quality sea salt, mix well, and let it dry uncovered for a day or two. Store it in a jar and use it anywhere you’d normally reach for salt—eggs, vegetables, potatoes, popcorn.

It keeps indefinitely and brings a quiet sense of luxury to everyday cooking.

A helpful note on sizing

If you’re deciding between two sizes, many people choose the larger one.

Not because you need more in a single meal—but because it lets you enjoy the truffle now, and still have a little left for truffle butter or truffle salt later on.

It’s a simple way to make the indulgence last.

A final thought

Fresh truffles aren’t about showing off. They’re about treating yourself—or someone you love—to something memorable.

Keep it simple. Use them where warmth and fat can carry their aroma. And don’t overthink it.

That’s how they’re meant to be enjoyed.

We've got fresh truffles available here: tomme.ca/products/pre-order-fresh-perigord-truffles-2026