18 Savory Hearty Truffle Recipes Perfect for Cozy Nights

When the evenings turn crisp and all you crave is something rich, indulgent, and deeply satisfying, truffle-infused dishes are the answer. Whether you’re whipping up a quick weeknight pasta or slow-simmering a luxurious stew, these 18 savory, hearty truffle recipes are guaranteed to warm your soul. From creamy risottos to golden roasted potatoes, get ready to elevate your comfort food game—one irresistible bite at a time.

Truffle-infused Mushroom Risotto

This creamy, earthy risotto feels like a restaurant-worthy treat—but it’s totally doable in your own kitchen with a little patience and a drizzle of truffle oil to finish.

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 tbsp chopped fresh parsley

Instructions

1. In a saucepan, warm the broth over low heat. Keep it simmering.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and mushrooms, cooking for 5 minutes until the mushrooms release their juices.
3. Add the Arborio rice, stirring to coat in the butter. Toast for 1 minute, then pour in the white wine. Cook until mostly absorbed, about 2 minutes.
4. Add 1/2 cup of warm broth to the skillet, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments and stirring constantly, until the rice is al dente (about 20–25 minutes total).
5. Remove from heat. Stir in the remaining 1 tbsp butter, 1/2 tsp salt, 1/4 tsp pepper, and Parmesan. Drizzle with truffle oil and garnish with parsley.

The magic here? The truffle oil adds luxury after cooking, preserving its aromatic punch without turning bitter.

Tip: For extra depth, sauté the mushrooms separately until deeply browned before adding them back in step 2.

Creamy Truffle Mashed Potatoes

These luxurious mashed potatoes are infused with earthy truffle flavor and whipped to silky perfection—a side dish that feels downright decadent.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 2 tbsp truffle oil
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp grated Parmesan cheese

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender. Drain well.
2. Return potatoes to the pot over low heat. Add heavy cream, butter, truffle oil, 1 tsp kosher salt, and 1/4 tsp black pepper. Mash with a potato masher or ricer until smooth.
3. Fold in Parmesan cheese. Taste and adjust seasoning if needed.

The truffle oil adds a subtle umami depth that makes these mashed potatoes unforgettable—perfect for impressing guests or elevating weeknight dinners.

Tip: For extra fluffiness, warm the cream and butter before mixing them into the potatoes.

Slow-Cooked Truffle Beef Stew

This rich, earthy stew gets a luxurious upgrade with truffle oil—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 3 carrots, sliced into 1-inch rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 2 cups dry red wine (like Cabernet Sauvignon)
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp truffle oil (plus extra for drizzling)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck in batches, transferring to a plate once seared (about 5 minutes per batch).
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion, carrots, celery, and garlic for 5 minutes until softened. Stir in tomato paste, salt, and pepper.
3. Sprinkle flour over the veggies, stirring for 1 minute to coat. Deglaze with red wine, scraping up browned bits, then simmer for 3 minutes.
4. Return beef to the pot. Add beef broth, rosemary, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours until beef is fork-tender.
5. Discard rosemary and bay leaves. Stir in 1 tbsp truffle oil. Serve with an extra drizzle of truffle oil for depth.

The slow simmer melds the truffle’s umami with the wine’s richness, while a final drizzle of oil keeps the flavor bold and aromatic.

Tip: For a thicker stew, mash a few potato chunks against the pot wall during the last 30 minutes of cooking.

Truffle Mac and Cheese with Bacon

This indulgent mac and cheese gets a gourmet upgrade with earthy truffle oil and crispy bacon—comfort food with a luxurious twist.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tsp truffle oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a skillet, cook chopped bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in cheddar, Gruyère, truffle oil, garlic powder, smoked paprika, salt, and black pepper until melted and creamy. Fold in cooked macaroni and half the bacon.
5. Transfer to a greased baking dish. Top with panko and remaining bacon. Bake for 20 minutes until bubbly and golden.

The truffle oil adds a subtle depth that pairs perfectly with the smoky bacon and rich cheeses—no one will guess how simple it is to make!

Tip: For extra truffle flavor, drizzle a little more oil over the top before serving.

Roasted Garlic Truffle Soup

This creamy, luxurious soup is like a hug in a bowl—earthy truffle and sweet roasted garlic come together for a restaurant-worthy dish you can make at home.

Ingredients:

• 2 whole heads garlic
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp truffle oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp fresh thyme leaves (plus extra for garnish)

Instructions:

1. Preheat oven to 400°F. Slice the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. In a pot, heat the remaining 1 tbsp olive oil over medium. Add the onion and cook for 5 minutes until translucent. Stir in the roasted garlic.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, then blend until smooth with an immersion blender (or in batches in a regular blender).
4. Reduce heat to low, stir in the heavy cream, truffle oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp thyme. Simmer for 5 minutes to meld flavors.
5. Ladle into bowls and garnish with extra thyme. Serve warm.

The magic here? Roasting the garlic mellows its bite into a caramelized sweetness, while the truffle oil adds a decadent depth that feels fancy without fuss.

Tip: For extra richness, swirl in a pat of butter at the end—it’ll melt into velvety perfection.

Truffle Shepherd’s Pie

This luxe twist on a classic comfort dish swaps in earthy truffle oil and mushrooms for a rich, umami-packed upgrade that still feels cozy.

Ingredients

• 1 lb ground lamb or beef
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp white truffle oil
• 1/2 cup grated Parmesan cheese

Instructions

1. Brown the meat: In a skillet over medium heat, cook ground lamb or beef in 1 tbsp olive oil until no pink remains, 5–6 minutes. Drain fat.
2. Sauté aromatics: Add 1 cup diced onion, 2 cloves minced garlic, and 8 oz mushrooms. Cook 5 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp Worcestershire, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Pour in 1/2 cup beef broth; simmer 3 minutes.
3. Mash potatoes: Boil potatoes until tender, 12–15 minutes. Drain, then mash with 1/4 cup heavy cream, 2 tbsp butter, and 1 tbsp truffle oil.
4. Assemble & bake: Spread meat mixture in a 9″ pie dish. Top with mashed potatoes, sprinkle with 1/2 cup Parmesan, and bake at 400°F for 20 minutes until bubbly and golden.

The truffle oil adds a subtle depth to the creamy potatoes, while the mushrooms amplify the savory filling—elevating humble ingredients without fuss.

Tip: For extra truffle flavor, drizzle a bit more oil over the pie just before serving.

Truffle Butter Grilled Steak

This indulgent steak gets a luxurious upgrade with rich truffle butter melting over perfectly charred edges—it’s a showstopper for date night or whenever you’re craving something special.

Ingredients:

• 2 (1.5-inch-thick) ribeye or New York strip steaks (about 12 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, softened
• 1 tsp truffle oil
• 1 small garlic clove, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Let steaks sit at room temperature for 30 minutes. Preheat grill to high (450–500°F).
2. Pat steaks dry, then rub with 1 tbsp olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Grill steaks for 4–5 minutes per side for medium-rare (135°F internal temp), or until desired doneness. Transfer to a plate and let rest 5 minutes.
4. While steaks rest, mix 2 tbsp butter, 1 tsp truffle oil, 1 minced garlic clove, and 1 tbsp parsley in a small bowl. Dollop over hot steaks just before serving.

The truffle butter melts into every crevice, adding earthy depth to the juicy, smoky steak—no fancy restaurant required!

Tip: For extra flavor, press a sprig of fresh thyme into the butter mixture alongside the garlic.

Truffle Potato Gratin

This decadent side dish layers thinly sliced potatoes with rich cream and earthy truffle oil for a showstopping gratin that’s surprisingly simple to make.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 2 tsp truffle oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Brush an 8×8-inch baking dish with 1 tbsp melted butter.
2. Arrange half the potatoes in overlapping layers in the dish. Drizzle with 1 tbsp melted butter, 1 tsp truffle oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp garlic powder. Pour 3/4 cup heavy cream evenly over the top.
3. Repeat with remaining potatoes, butter, truffle oil, salt, pepper, and garlic powder. Pour the last 3/4 cup cream over the top, then sprinkle evenly with Parmesan.
4. Bake uncovered for 50–55 minutes until golden brown and bubbling. Let rest 10 minutes before serving.

The magic here? Truffle oil infuses every bite without overpowering, while the Parmesan forms a crispy, savory crust.

Tip: Use a mandoline for paper-thin potato slices—they’ll cook evenly and soak up all that creamy goodness.

Truffle-infused Wild Rice Pilaf

This truffle-infused wild rice pilaf is earthy, elegant, and just fancy enough to impress—without requiring chef-level skills.

• 1 cup wild rice blend (uncooked)
• 2 ½ cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tsp truffle oil (plus extra for drizzling)
• 2 tbsp chopped fresh parsley
• ¼ cup grated Parmesan cheese

1. Rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and sauté for 3 minutes until translucent. Stir in the garlic, kosher salt, and black pepper; cook for 1 minute until fragrant.
3. Fluff the cooked rice with a fork, then gently fold in the shallot mixture, truffle oil, and parsley. Sprinkle with Parmesan cheese and drizzle lightly with extra truffle oil before serving.

The nutty wild rice and umami-rich truffle oil create a luxurious depth of flavor, while the Parmesan adds a salty finish that ties it all together.

Tip: For extra texture, toast ¼ cup sliced almonds and sprinkle them on top just before serving.

Truffle Chicken Pot Pie

This elevated twist on classic chicken pot pie gets its luxurious depth from earthy truffle oil and a flaky, buttery crust—comfort food with a gourmet touch.

Ingredients

• 1 store-bought refrigerated pie crust (or homemade, if preferred)
• 2 tbsp unsalted butter
• 1 small yellow onion, diced (about 1/2 cup)
• 2 carrots, peeled and diced (about 3/4 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk
• 2 cups shredded cooked chicken
• 1/2 cup frozen peas
• 1 tsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out the pie crust and line a 9-inch pie dish, trimming excess edges. Chill in the fridge.
2. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Sprinkle with 1/3 cup flour and stir for 1 minute.
3. Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup whole milk until smooth. Simmer for 3–4 minutes until thickened. Stir in shredded chicken, frozen peas, 1 tsp truffle oil, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat.
4. Pour filling into the pie crust. Cover with the second crust (or lattice), sealing edges. Brush with beaten egg and cut slits for steam.
5. Bake for 30–35 minutes until golden and bubbly. Let cool 10 minutes before serving.

The truffle oil adds a subtle, sophisticated richness that makes this pot pie feel restaurant-worthy—yet it’s just as cozy as the original.

Tip: For extra truffle flavor, drizzle a tiny bit more oil over individual servings.

Truffle Carbonara Pasta

This luxurious twist on classic carbonara brings earthy truffle flavor to creamy, cheesy pasta—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz spaghetti
• 4 slices thick-cut bacon, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream
• 1 tbsp truffle oil
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, cook bacon in a large skillet over medium heat for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, leaving 1 tbsp grease in the pan.
3. Whisk eggs, Parmesan, heavy cream, truffle oil, black pepper, and salt in a bowl until smooth.
4. Reduce skillet heat to low. Add hot pasta and toss to coat in bacon grease. Remove from heat, then quickly stir in egg mixture and reserved pasta water until sauce thickens (about 1 minute).
5. Fold in bacon and parsley. Serve immediately with extra Parmesan.

The magic here? The truffle oil elevates the rich sauce without overpowering it—just wait for that first aromatic bite.

Tip: For extra silkiness, toss the pasta with a pat of butter after adding the sauce.

Truffle Roasted Root Vegetables

Elevate your weeknight sides with these earthy, caramelized root vegetables kissed with luxurious truffle flavor—simple enough for Tuesday, fancy enough for guests.

Ingredients:

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 lb parsnips, peeled and cut into 1-inch chunks
• 1 lb baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp truffle oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss carrots, parsnips, and potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 35–40 minutes, flipping halfway, until vegetables are tender and edges are crispy.
4. Drizzle with 1 tbsp truffle oil and sprinkle with 2 tbsp fresh thyme leaves. Toss gently and serve warm.

The double-hit of truffle oil after roasting preserves its delicate aroma while letting the veggies’ natural sweetness shine.

Tip: For extra depth, add a grated garlic clove with the truffle oil—it mellows into a subtle background note.

Truffle Lentil and Sausage Casserole

This hearty casserole combines earthy lentils, savory sausage, and a touch of truffle oil for a cozy dish that feels indulgent yet wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp truffle oil
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium heat. Add sausage, breaking it into crumbles with a spoon, and cook until browned (5–6 minutes).
2. Add onion and cook until softened (3–4 minutes). Stir in garlic and cook for 30 seconds until fragrant.
3. Add lentils, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a simmer, then cover and transfer to the oven. Bake for 45 minutes until lentils are tender.
4. Remove from oven and drizzle with truffle oil. Sprinkle Parmesan cheese over the top and let sit for 5 minutes before serving.

The truffle oil adds a luxurious depth to the smoky sausage and tender lentils, making this casserole feel special enough for company but simple enough for weeknights.

Tip: For extra richness, stir in a splash of heavy cream before baking.

Truffle Butternut Squash Soup

This velvety soup balances the earthy richness of truffle with the natural sweetness of roasted butternut squash—a cozy bowl that feels effortlessly elegant.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp truffle oil
• 1 tsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil and roast on a baking sheet for 30 minutes, flipping halfway, until caramelized and tender.
2. In a large pot, heat remaining 1 tbsp olive oil over medium. Sauté onion for 5 minutes until translucent, then add garlic and cook 1 minute until fragrant.
3. Add roasted squash, vegetable broth, heavy cream, maple syrup, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes.
4. Blend with an immersion blender until smooth. Stir in truffle oil and adjust seasoning to taste.
5. Ladle into bowls and garnish with fresh thyme.

The truffle oil adds a luxurious depth without overpowering—just a drizzle transforms this humble soup into something special.

Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Truffle Beef Wellington

This showstopping dish combines tender beef, earthy truffle, and flaky pastry for a restaurant-worthy meal that’s surprisingly doable at home.

Ingredients:

• 1 (1.5 lb) beef tenderloin, trimmed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus extra for seasoning
• 1 tsp black pepper, plus extra for seasoning
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp truffle oil
• 1 sheet puff pastry, thawed
• 4 slices prosciutto
• 1 tbsp Dijon mustard
• 1 egg, beaten (for egg wash)

Instructions:

1. Sear the beef: Heat 1 tbsp olive oil in a skillet over high heat. Season beef tenderloin with 1 tsp salt and 1 tsp pepper. Sear on all sides until browned (2 minutes per side). Transfer to a plate and brush with Dijon mustard. Let cool.
2. Make the duxelles: In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add mushrooms and cook until dry (8–10 minutes). Stir in truffle oil and season lightly with salt and pepper. Cool completely.
3. Assemble: On plastic wrap, layer prosciutto slices slightly overlapping. Spread mushroom mixture over prosciutto, then place beef in the center. Wrap tightly and chill 15 minutes.
4. Bake: Roll out puff pastry on floured surface. Unwrap beef bundle, place in the center, and fold pastry over, sealing edges. Brush with egg wash. Bake at 400°F for 25–30 minutes until golden. Rest 10 minutes before slicing.

The truffle oil elevates the mushrooms with a luxurious depth, while the prosciutto keeps the pastry crisp—no soggy bottoms here!

Tip: For clean slices, use a serrated knife and wipe it between cuts.

Truffle Spinach and Artichoke Dip

This creamy, indulgent dip combines earthy truffle oil with classic spinach and artichoke flavors—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, mix cream cheese, sour cream, mayonnaise, minced garlic, truffle oil, salt, black pepper, and red pepper flakes (if using) until smooth.
3. Fold in spinach, artichoke hearts, Parmesan, and mozzarella until fully combined.
4. Spread mixture evenly into the prepared baking dish. Bake for 20–25 minutes, until bubbly and lightly golden on top.
5. Let cool for 5 minutes before serving.

The truffle oil adds a luxurious depth that elevates this dip from party staple to gourmet standout. Serve with crusty bread or crackers for maximum scoopability!

Tip: For extra richness, drizzle a little more truffle oil over the dip just before serving.

Truffle Polenta with Mushrooms

Creamy polenta meets earthy mushrooms and a luxurious drizzle of truffle oil—this dish feels fancy but comes together with minimal fuss.

Ingredients:

• 4 cups vegetable broth
• 1 cup coarse-ground polenta
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 12 oz mixed mushrooms (cremini, shiitake, or oyster), sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp truffle oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a medium pot, bring 4 cups vegetable broth to a boil. Whisk in 1 cup polenta, reduce heat to low, and cook for 20 minutes, stirring occasionally, until thickened.
2. Stir in 1/4 cup heavy cream, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and keep warm.
3. Meanwhile, heat 2 tbsp olive oil in a skillet over medium-high. Add mushrooms and cook undisturbed for 4 minutes until browned. Stir in 2 garlic cloves and 1 tbsp thyme, cooking 1 minute until fragrant.
4. Divide polenta into bowls. Top with mushrooms, drizzle with 1 tbsp truffle oil, and sprinkle with 1/4 cup Parmesan.

The truffle oil’s aroma elevates humble polenta into something special—perfect for impressing guests without a mountain of dishes.

Tip: For extra richness, stir a spoonful of mascarpone into the polenta before serving.

Truffle Stuffed Bell Peppers

These elegant stuffed peppers are infused with earthy truffle oil and creamy cheese, making them a showstopper for dinner parties or a cozy weeknight treat.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (or plant-based crumbles)
• 1 cup cooked white rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp truffle oil, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish.
2. In a skillet over medium heat, cook ground beef until browned, about 5–7 minutes. Drain excess fat.
3. Stir in cooked rice, Parmesan, heavy cream, 1 tbsp truffle oil, garlic powder, onion powder, salt, and black pepper. Cook for 2 minutes until combined.
4. Spoon filling into peppers, top with mozzarella, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.
5. Drizzle with remaining 1 tbsp truffle oil and garnish with parsley before serving.

The truffle oil adds a luxurious depth to the rich, cheesy filling, while the peppers stay perfectly crisp-tender. Tip: For extra truffle flavor, stir a teaspoon of truffle salt into the filling mixture.

Conclusion

From creamy pastas to rich soups, these 18 truffle recipes are perfect for cozy nights in. Whether you’re a truffle enthusiast or new to its luxurious flavor, there’s something here to delight every home cook. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for your next indulgent meal. Happy cooking!